Spicy Arrabiata Pasta with Smoked Pancetta Crumble

Instructions

1. 1

   Bring a large pot of salted water to a boil for the pasta. (Duration: 0 minutes)

2. 2

   While the water heats, finely dice the pancetta. (Duration: 5 minutes)

   ~5 min
3. 3

   Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the diced pancetta and cook until crispy and golden brown. Remove pancetta with a slotted spoon and set aside on paper towels. Leave the rendered fat in the pan. (Duration: 8 minutes)

   ~8 min
4. 4

   Finely chop the garlic cloves. (Duration: 2 minutes)

   ~2 min
5. 5

   Add the remaining 1 tablespoon of olive oil to the frying pan with the pancetta fat. Add the chopped garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic. (Duration: 1 minute)

   ~1 min
6. 6

   Add the canned chopped tomatoes and dried oregano to the pan. Stir well, season with salt and black pepper, and bring to a simmer. Let the sauce cook for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly. (Duration: 12 minutes)

   ~12 min
7. 7

   Once the water is boiling, add the penne pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. (Duration: 10 minutes)

   ~10 min
8. 8

   Drain the pasta and add it directly to the arrabiata sauce. Toss to coat. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. (Duration: 2 minutes)

   ~2 min
9. 9

   Serve the pasta immediately, topped with the crispy pancetta crumble and freshly chopped parsley. (Duration: 0 minutes)