Penne all'Arrabbiata with Pancetta

Съставки

• Penne rigate400g
• San Marzano tomatoes800g
• Garlic3 cloves
• Dried red chili peppers (peperoncino)2
• Pancetta100g, diced
• Extra virgin olive oil2 tbsp
• Fresh parsley2 tbsp, chopped
• Saltto taste
• Black pepperto taste

Стъпки

1. 1

   Bring a large pot of salted water to a boil for the pasta.

2. 2

   Finely chop the garlic and crush the dried red chili peppers.

3. 3

   In a large skillet, cook the diced pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.

4. 4

   Add the olive oil to the skillet with the pancetta fat. Add the chopped garlic and crushed chili peppers. Sauté for about 2 minutes until fragrant.

5. 5

   Add the crushed San Marzano tomatoes to the skillet. Season with salt and pepper. Simmer for 15 minutes until the sauce thickens.

6. 6

   Cook the penne rigate in the boiling salted water until al dente.

7. 7

   Drain the penne, reserving some pasta water. Add the penne to the sauce, along with the crispy pancetta. Toss to combine, adding pasta water if needed.

8. 8

   Stir in most of the chopped parsley. Serve immediately, garnished with the remaining parsley.