Penne al' Arrabbiata

Arrabbiata is the Italian word for "angry". The Angry refers to the spiciness of this dish. After trying this dish you might be ruined from any regular marinara sauce. We like spicy so if you are not a fan of a real spicy sauce then just tone down the Red chili Peppers in this recipe.

I have made this dish for several years now and it was always delicious and extremely EASY but recently I started to  include Pancetta (Italian style bacon) and it adds so much more flavor! (Thank you Travel channel for going to Italy and giving me this inspiration!)  I don't think I'll ever make it without it again. The Pancetta adds an improved Flavor to an already mouth watering dish. This meal gets me every time. And the leftovers... even better!

Ingredients: 

1/4 Cup Olive Oil 

6 Cloves Garlic, minced

3/4 T. Red Pepper Flakes ( I usually add more) 

8 oz. Pancetta

1 (28 oz) can Diced Tomatoes 

1/2 cup tomato sauce 

Fresh Basil 

Penne Noodles! 

Parmesan or Romano Cheese 

Directions: 

1. Pour Olive oil in large Skillet. Next add minced garlic and red pepper flakes and turn to med- high heat. Once the garlic starts to bubble pour in the pancetta and brown. IMPORTANT: It is important to put the pancetta in as soon as the garlic starts to bubble...you do NOT want to burn the garlic. 

2. Once the pancetta has browned to your liking, add the tomatoes and tomato sauce. 

3. Let simmer for 20-30 minutes stirring occasionally. (The longer you let it simmer the better the flavor) 

4. 3-5 minutes before you are ready to serve, throw in some fresh basil!

5. Serve over Penne Noodles or any noodle really. 
6. Garnish with Parmesan or Romano Cheese 

Tips: 

- I put in a lot of basil because I love the flavor so much! seriously, I could eat basil plain! 

- you can make this dish without the Pancetta but it isn't nearly as good. 

- The leftovers taste even better! 

ENJOY!