Penne Arrabbiata

A lightly-spiced Italian pasta finished with fresh herbs and Parmesan cheese.


1 pound dried penne pasta
4 tbsp. extra virgin olive oil
5 ounces pancetta, cut into strips
2 cups fresh tomato purée or jarred tomato purée
2 tbsp. hot peppers, minced, or to taste
1 garlic clove, chopped
10 basil leaves
1 tbsp. chopped fresh Italian parsley, for garnish
Freshly grated Parmesan cheese, for serving
Salt, to taste


In a large skillet, heat 2 tbsp. olive oil at medium heat and add the garlic. When the garlic begins to soften, add the pancetta strips and fry for 1 to 2 minutes.

Add the tomato purée, hot peppers and a little salt. Bring to a boil and then reduce to a simmer. Cook until the tomatoes have reduced, about 15 minutes.

Meanwhile, cook the pasta in salted boiling water according to package directions. Pasta should be cooked al dente (firm to the bite).

When pasta is ready, add fresh herbs to the sauce and toss in the pasta. Drizzle with olive oil and freshly grated Parmesan cheese. Enjoy!

Yield: 4 to 6 servings.