Pasta Arrabiata is a classic combination of pasta and bacon with red pepper flakes and basil. Best part? It's ready in under 30 minutes!
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Ingredients
4slicesbacon
½large onionroughly chopped
2clovesgarliccrushed and chopped
29ouncescanned diced tomatoes in juice
¼teaspooncrushed red pepper flakes
salt and black pepper to taste
2tablespoonsfresh basil cut in chiffonade
½poundshort cut pastapenne, corkscrews, ziti
Instructions
Cook the pasta according to the package directions.
While the pasta is cooking, slice the bacon crosswise into about 1/4" pieces.
Cook the bacon in a large, deep frying pan over medium heat until brown but not too crisp.
Remove the bacon with a slotted spoon and drain all but about 1 tablespoon of the bacon drippings from the pan.
Set aside the bacon for later.
Saute the onions and garlic in the remaining bacon drippings for a few minutes until the onion is wilted.
Add the tomatoes.
Cook for 10 to 15 minutes until the sauce is reduced and the tomatoes have cooked down but are still chunky. If the sauce gets too thick, add a little of the pasta cooking water to keep it going.
Add salt and black pepper to taste.
Add crushed red pepper flakes.
Just before you're ready to serve, add the cooked bacon back into the sauce.
Stir in the fresh basil.
Drain the pasta and add it to the pan with the sauce.
Stir well to coat the pasta with the sauce.
Top servings with grated Parmesan and a little more crushed red pepper if you like.
Notes
If you'd like a vegetarian version of my arrabiata sauce, simply leave out the bacon and use a little extra virgin olive oil to saute the onions and garlic. Storing the Leftovers:
Keep any leftovers in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave or over very low heat on the stovetop.
This recipe also freezes well. To freeze, add the completely cooled arrabiata to a freezer container eliminating as much air as possible. Freeze for up to two months. Defrost in the refrigerator overnight before reheating.