Spicy Arrabiata Penne with Crispy Pancetta
Spicy Arrabiata Penne with Crispy Pancetta
Experience the bold flavors of Southern Italy with this fiery Arrabiata sauce, perfectly coating al dente penne pasta. The sauce, built on a foundation of San Marzano tomatoes, garlic, and a generous pinch of red pepper flakes, delivers a satisfying heat that lingers pleasurably. Crispy, rendered pancetta is scattered generously over the top, adding a salty, savory crunch that beautifully contrasts the spicy sauce. Fresh parsley confetti and a dusting of Pecorino Romano cheese complete this vibrant dish. It's a fantastic weeknight meal that feels sophisticated and deeply satisfying, showcasing how simple, quality ingredients can create something truly spectacular and memorable for any pasta lover.
- Preparation time
- 15 min
- Cooking time
- 30 min
- Total time
- 45 min
- Servings
- 4
Instructions
Preparation
- 1Bring a large pot of salted water to a rolling boil for the penne pasta.
- 2Dice the pancetta into small pieces, mince the garlic, and chop the fresh parsley.
Cooking the Arrabiata Sauce and Pancetta
- 1In a large skillet or Dutch oven, heat olive oil over medium heat. Add the diced pancetta and cook until crispy and most of the fat has rendered, about 8-10 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- 2Add the minced garlic and red pepper flakes to the skillet with the pancetta fat. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- 3Pour in the crushed San Marzano tomatoes, breaking them up with a spoon if using whole. Bring to a simmer, then reduce heat to low, cover, and let the sauce cook for at least 20 minutes, allowing the flavors to meld. Stir occasionally.
Combining and Serving
- 1While the sauce simmers, add the penne pasta to the boiling salted water and cook according to package directions until al dente.
- 2Before draining the pasta, reserve about 1 cup of the starchy pasta water.
- 3Drain the pasta and immediately add it to the simmering arrabiata sauce. Add about half of the reserved crispy pancetta, chopped parsley, and grated Pecorino Romano cheese.
- 4Toss well to combine, adding a splash or two of the reserved pasta water if needed to create a luscious sauce consistency that clings to the pasta. Season with salt and black pepper to taste.
- 5Serve hot, garnished with the remaining crispy pancetta, extra fresh parsley, and a generous dusting of Pecorino Romano cheese.
Nutrition Information
- Calories
- 651 kcal
- Protein
- 25 g
- Fat
- 28 g
- Carbs
- 76 g
| Nutrient | Per serving |
|---|---|
| Calories | 651 kcal |
| Protein | 25 g |
| Fat | 28 g |
| Carbs | 76 g |
Tips
- For a richer sauce, you can add a splash of dry red wine after sautéing the garlic and before adding the tomatoes. Let it reduce slightly.
- Using quality San Marzano tomatoes makes a noticeable difference in the depth of flavor for an authentic Italian arrabiata.
- A light green salad with a vinaigrette dressing pairs wonderfully to balance the richness and spice of this pasta dish.