Penne All’Arrabiata (“Angry Pasta”)
1 lb. penne pasta
2 Tbs. olive oil
2-3 cloves of garlic, minced
½ pound pancetta or pepper bacon, cut into ½ inch pieces
1 qt. canned tomatoes, with juice
¼ tsp red pepper flakes
salt to taste
fresh basil, torn into pieces
½ c. freshly grated Parmesan cheese
1. Cook pasta according to the directions on the package. While waiting for the water to boil and the pasta to cook, make the sauce.
2. In a large skillet over medium heat, add olive oil. Once the oil is heated, add pancetta or bacon and stir often. After the bacon has cooked for 2-3 minutes, add garlic. Stir continually making sure the garlic doesn’t burn. Cook bacon until brown but not crisp.
3. Then add the canned tomatoes, red pepper flakes, and a pinch or two of salt. Stir to combine and simmer for approximately 20 minutes. Add the fresh basil and stir, let simmer for 2 minutes. After the pasta is cooked and drained, cover with sauce and top with grated Parmesan cheese. Serve immediately.
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