Penne With Spicy Tomato Sauce and Pancetta
From Nicole Perry, POPSUGAR Food
Notes
This recipe serves one eater generously, two if it's paired with chicken, steak, etc.
Ingredients
- 1 teaspoon extra-virgin olive oil, plus more for garnish
2 ounces diced pancetta
2 garlic cloves, thinly sliced
1 teaspoon red pepper flakes
1 14-ounce can crushed tomatoes
1/2 teaspoon dried oregano or rosemary
4 ounces (about 1 1/3 cups) short pasta, like penne
Kosher salt, to taste
A generous pinch of sugar
A splash of balsamic vinegar, optional
Parmesan cheese, for garnish
Freshly cracked black pepper
Directions
- Add olive oil and pancetta to a large saucepan and heat over medium heat, stirring occasionally, until some of the fat has rendered from the pancetta and it is very lightly browned. Add the garlic and red pepper flakes; cook for 2 minutes, stirring occasionally until the garlic is lightly browned and fragrant. Add the tomatoes and oregano and simmer for 25-30 minutes.
- Meanwhile, bring a large pot of salted water to a boil, and cook the pasta until just shy of al dente. Reserve about 1/2 a cup of the starchy pasta water.
- Season the tomato sauce to taste with salt, sugar, and vinegar (if needed). Finish cooking the pasta in the tomato sauce for a minute or two, until al dente. Thin out with reserved pasta water, as necessary.
- Garnish with parmesan cheese, pepper, and a drizzle of olive oil.
Information
- Category
- Pasta, Main Dishes
- Cuisine
- Italian
- Yield
- Serves 1-2