Penne All'arrabbiata – Recipe Wise

Penne All’arrabbiata is a flavorful and spicy pasta dish that is quick and easy to make.

It can be customized to your heat tolerance level.

It is perfect for a simple dinner or a quick lunch.

This dish can be quite spicy for those who are not used to heat.

It is a bit heavy on calories, so it should be enjoyed in moderation as part of a balanced diet.

Tomatoes are an excellent source of vitamins C and K and potassium.
The red pepper flakes can help to boost your metabolism and reduce inflammation.

	2 tablespoons olive oil
	4 slices pancetta , minced ( thin )
	2 garlic cloves , minced
	1 can Italian plum tomatoes ( undrained )
	1 teaspoon salt
	1/4 teaspoon dried red pepper flakes ( adjust amount to your heat tolerance ! )
	1 lb penne pasta
	3/4 cup freshly grated pecorino parmesan cheese
	1/2 cup freshly grated parmesan cheese
	2 tablespoons butter
	salt & freshly ground black pepper

1.	Cook penne pasta according to package instructions until al dente.
2.	While the pasta is cooking, heat olive oil in a large pan over medium-high heat.
3.	Add pancetta and cook until golden brown and crispy.
4.	Add minced garlic and cook for another minute.
5.	Pour in the can of Italian plum tomatoes with the juice and add salt and red pepper flakes. Bring to a simmer and cook for 10-15 minutes or until the tomato sauce thickens.
6.	Drain the pasta and add it to the pan with the tomato sauce. Toss to coat and cook for another minute or two.
7.	Add freshly grated pecorino parmesan cheese, freshly grated parmesan cheese, and butter. Toss until the cheese is melted and everything is well combined.
8.	Serve hot with salt and freshly ground black pepper to taste.

Penne All’arrabbiata