Rigatoni Arrabbiata with Crispy Pancetta
This rigatoni arrabbiata gets crispy pancetta that elevates the classic spicy tomato sauce into something even better. Garlic and red pepper flakes cook in the rendered pancetta fat before crushed tomatoes turn into a bold, spicy sauce, and the rigatoni gets tossed in with a splash of starchy pasta water for a silky finish that clings to every ridge. It's a fast dinner, ready in about 35 minutes, but it tastes like something you spent a lot more time on.
Servings: 4 servings
Calories: 502.21kcal
Ingredients
- 12 ounces rigatoni pasta
- 4 ounces pancetta diced
- 2 tablespoons olive oil
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes adjust to taste
- 1 28 ounce can crushed tomatoes
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil for garnish
- Grated parmesan for serving
Instructions
- Cook rigatoni in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.12 ounces rigatoni pasta
- Cook pancetta in a large skillet over medium heat until crispy, 6-8 minutes. Remove and set aside.4 ounces pancetta
- Add olive oil to the skillet. Sauté garlic and red pepper flakes 1 minute until fragrant.2 tablespoons olive oil, 4 cloves garlic, ½ teaspoon red pepper flakes
- Stir in crushed tomatoes, oregano, salt, and pepper. Simmer 10-12 minutes.1 28 ounce can crushed tomatoes, 1 teaspoon dried oregano, Salt and black pepper
- Toss rigatoni into the sauce, adding pasta water as needed for a glossy finish. Stir in crispy pancetta.
- Serve hot with fresh basil and parmesan.Fresh basil, Grated parmesan
Notes
- Save at least 1 cup of pasta water before draining, it's what makes the sauce cling to the pasta.
- Keep the pancetta separate until the last step so it stays crispy instead of turning soft.
- Want it milder? Start with ¼ teaspoon red pepper flakes and add more to taste.
- Too spicy once it's simmering? Stir in a splash of extra pasta water or a spoonful of parmesan to mellow the heat.
- Watching sodium? Taste before adding extra salt, pancetta is naturally salty.
- No pancetta on hand? Jarred arrabbiata sauce plus crispy bacon works in a pinch, though it's milder than the homemade version.
- Pasta turning mushy? Pull it a minute or two before fully al dente, since it keeps cooking once tossed with the hot sauce.
- Sauce looking watery instead of glossy? Add more pasta water, not less, a splash at a time while tossing.
- Sauce freezes well on its own for up to 3 months. Pasta softens if frozen with the sauce, so freeze them separately when you can.
Nutrition
Serving: 1serving | Calories: 502.21kcal | Carbohydrates: 65.35g | Protein: 14.94g | Fat: 19.61g | Saturated Fat: 4.99g | Polyunsaturated Fat: 3.08g | Monounsaturated Fat: 10.21g | Trans Fat: 0.04g | Cholesterol: 18.71mg | Sodium: 488.67mg | Potassium: 269.86mg | Fiber: 3.09g | Sugar: 2.35g | Vitamin A: 93.93IU | Vitamin C: 0.97mg | Calcium: 33.85mg | Iron: 1.54mg
