Penne all'arrabbiata | Spicy Pasta Classic

Cook the penne in plenty of salted water according to package directions until al dente. Meanwhile, cut the pancetta into small cubes and fry until crispy in a large pan.

Finely chop the chili (remove seeds if you prefer less spice) and add to the pancetta. Finely dice the shallots and also add them to the pan until translucent and lightly golden brown. Finally, slice the garlic thinly and fry briefly with the rest.

Add the chopped tomatoes, season with salt and pepper. Stir in a few basil leaves, cover, and let the sauce simmer over medium heat for about 5 to 7 minutes.