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Penne Arrabbiata with Pancetta
75% authentic · Italian
A richer variation of Penne Arrabbiata, incorporating crispy pancetta for added depth of flavor and texture.
Ingredients
- Penne Rigate400g
- San Marzano Tomatoes800g
- Garlic3 cloves
- Red Chili Flakes1 tsp
- Pancetta100g, diced
- Extra Virgin Olive Oil2 tbsp
- Saltto taste
- Black Pepperto taste
- Fresh Basila few leaves, torn
- Pecorino Romano Cheesefor grating
Steps
- 1
Bring a large pot of salted water to a boil for the pasta.
- 2
While water heats, mince the garlic. Dice the pancetta.
- 3
In a large skillet, add the diced pancetta and cook over medium heat until crispy. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- 4
Add the extra virgin olive oil to the skillet with the pancetta fat. Add the minced garlic and red chili flakes and sauté until fragrant, about 1 minute.
- 5
Add the crushed San Marzano tomatoes to the skillet. Season with salt and black pepper. Simmer for 15 minutes, stirring occasionally.
- 6
Cook the penne rigate in the boiling salted water until al dente. Drain, reserving some pasta water.
- 7
Add the drained penne to the sauce. Add the crispy pancetta and torn basil leaves. Toss to combine, adding a splash of pasta water if needed.
- 8
Serve immediately, topped with grated Pecorino Romano cheese.
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