Penne Arrabbiata

There’s no need to get arrabbiato (that’s Italian for “angry”) when you’ve got this dish in your dinner arsenal. Put the sauce on to simmer while you pull the rest of the meal together, and you’ll have a quick and rich dish that defuses tempers brought on by any bad day.

Casey Barber

Penne Arrabbiata

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    2 tablespoons olive oil Kosher salt
    1/4 cup diced pancetta or prosciutto 1 28-ounce can crushed tomatoes
    1 small red onion, minced 2 tablespoons minced fresh basil
    2 large cloves garlic, minced 1 pound penne
    1/2 teaspoon red pepper flakes Grated Pecorino Romano


    Prep: 10 min Total:
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    • 1

      Heat the olive oil in a large skillet or straight-sided saute pan over medium-low heat just until fragrant. Add the pancetta and cook, stirring occasionally, for about 10 minutes until the meat is brown and crisp.

    • 2

      Stir in the onion, garlic, red pepper flakes and a pinch of salt and scrape up the browned bits on the bottom of the pan to incorporate into the sauce. Cook for 10 minutes more until the onions are translucent and very soft.

    • 3

      Add the tomatoes and bring to a simmer. Cook, stirring occasionally, for 30 minutes. Add the minced basil and salt to taste, if desired.

    • 4

      While the sauce cooks, fill a 6-quart stockpot with water and add 1 tablespoon kosher salt. Bring to a boil, then add the penne and cook according to package instructions until al dente.

    • 5

      Drain the pasta and add to the sauce. Serve with grated Pecorino.

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