Pennette Arrabiata Recipe
Penne pasta in Ventano's spicy marinara with pancetta.
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil the Penne Pasta
In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and reserve about 1 cup of the pasta cooking water for later use.
Making the Arrabiata Sauce
- 3
Sauté Pancetta
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and sauté until it starts to become crispy, about 5-7 minutes.
- 4
Add Garlic and Spices
Add the minced garlic and crushed red pepper flakes to the skillet. Sauté for an additional 1-2 minutes, stirring frequently to avoid burning the garlic.
- 5
Incorporate Tomatoes
Pour in the canned crushed tomatoes and stir well to combine. Bring the sauce to a simmer, then reduce the heat and let it cook for about 15 minutes, stirring occasionally.
- 6
Season the Sauce
Add salt and black pepper to taste, then stir in the chopped fresh basil. Let the sauce simmer for an additional 5 minutes to allow the flavors to meld.
Combining Pasta and Sauce
- 7
Combine Pasta with Sauce
Add the drained penne pasta to the skillet with the arrabiata sauce. Mix well to ensure the pasta is thoroughly coated. If the sauce is too thick, add a bit of the reserved pasta cooking water to reach your desired consistency.
- 8
Serve
Plate the pasta and top with grated Parmesan cheese. Garnish with additional fresh basil if desired. Serve immediately.