Penne allarrabiata (penne pasta in tomato, pancetta and chilli sauce)

For a simple tasty meal try Gino D'Acampo's recipe for a pasta with a deliciously piquant tomato sauce
By Gino D'Acampo
Penne allarrabiata (penne pasta in tomato, pancetta and chilli sauce)
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

Main

  • 1 pinches salt
  • 500 g penne
  • 6 tbsp extra virgin Italian olive oil
  • 1 medium onion, finely sliced
  • 2 medium chillies, finely sliced
  • 200 g pancetta, diced
  • 8 large plum tomatoes
  • 3 tbsp chopped flat leaf parsley

Method

1. Bring a large pan of salted water to the boil. Add in the penne and cook until al dente. 2. Meanwhile, heat the olive oil in a frying pan. 3. Add in the onion, chillies and pancetta and fry until golden and crispy.4. Add in the diced tomatoes and 2 tablespoons of parsley. Season with salt and cook for 4 minutes. 5. Drain the al dente pasta and add to the sauce, mixing well. 6. Sprinkle over the remaining parsley and serve immediately.

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