Penne Arrabbiata with Roasted Peppers and Pancetta

    10m prep time
    25m total time
    Easy level
    13 ingredients

It's an oldie, but it's a goodie. Penne Arrabiata is one of those recipes that we all need instant access to after a long and tiresome day. Rich tomatoes, lightly spiced with garlic and chilli and seasoned with a scattering of basil and salty pancetta. Served with an all-important green leaf salad and a ginormous cloud of grated parmesan cheese.

Method

Based on 4 servings, adjust as needed.

Step 1

Start by chopping the onion, garlic and chilli really finely. Drain and slice the roasted red peppers and place a large pan of water onto the stove to boil.

Step 2

Place a large frying pan onto the stove and turn the heat to medium. Once hot, add the pancetta and fry for 4-5 minutes until the fat has started to render and turn golden. Now add in the chopped onion and cook for a further 5 minutes until softened and translucent. Now add the chopped garlic and chilli. Stir well and cook for 1 minute more.

Step 3

Once the garlic and chilli has had a chance to mingle in the pan with the onion and pancetta, add in the sliced roasted red peppers along with the tinned tomatoes, balsamic a pinch of salt and a twist of black pepper. Bring the sauce to a gentle simmer while you cook the pasta in the water you brought to a boil earlier. Allow to pasta to cook for 11 minutes.

Step 4

Once cooked, drain the pasta well and mix it with the arrabbiata sauce. Coat the pasta well and tear in the basil leaves, reserving a few for garnish.

Step 5

Serve the pasta in large shallow bowls along with a washed green salad dressed with a little balsamic and olive oil and lots of grated parmesan.
  • Ingredients
  • Based on 4 servings
  • 30g Parmesan Cheese, greated 1 x Stamford Street Co. Italian Hard Cheese 200g
  • 10g Basil, torn 1 x Sainsbury's Fresh Packed Basil 30g
  • 0.5 tsp Balsamic Vinegar, plus a little more for the salad if you wish 1 x Sainsbury's Balsamic Vinegar Of Modena 1 Leaf 250ml
  • 4 Roasted Red Peppers, drained and sliced 1 x Karyatis Roasted Red Peppers 450g (350g*)
  • 200g Pancetta 1 x Sainsbury's Inspired to Cook Italian Beechwood Smoked Diced Pancetta 200g
  • 400g Tinned Tomatoes 1 x Sainsbury's Chopped Tomatoes Can 400g
  • 1 Red Chilli, chopped (deseeded if you like) 1 x Sainsbury's Red Chillies 65g
  • 1 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L
  • 400g Penne Pasta 1 x Sainsbury's Penne Rigate Pasta 500g
  • 1 head Round Lettuce, leaves separated and washed 1 x Sainsbury's Lettuce, Round
  • 5 Cloves Garlic, peeled and chopped 1 x Sainsbury's Garlic
  • 1 Red Onion, peeled and diced 1 x Sainsbury's Red Onions Loose
  • Maldon salt, to taste 1 x Maldon Sea Salt Flakes 250g
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