Penne Arrabiatta Recipe
Penne with mushrooms, pancetta, olives and crushed red pepper, in a light tomato sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Penne Arrabiatta Ingredients
Method
Cooking Directions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté Pancetta and Mushrooms
In a large skillet, heat olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes. Add the sliced mushrooms and sauté until they are browned and tender.
- 3
Add Garlic and Spice
Stir in the minced garlic and crushed red pepper, cooking for another minute until fragrant.
- 4
Combine with Tomato Sauce
Pour in the canned crushed tomatoes, and add the sliced olives. Stir well and let the sauce simmer for about 10 minutes. Season with salt and black pepper to taste.
- 5
Mix with Pasta
Add the cooked penne to the skillet and toss to coat the pasta in the sauce. Cook together for an additional 2-3 minutes.
- 6
Garnish and Serve
Remove from heat, stir in the fresh basil, and serve hot. Enjoy your Penne Arrabiatta!
