Pasta Arrabiata
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
263 kcal
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Course
Main Course
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Cuisine
Mediterranean
Pasta Arrabiata
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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!
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Ingredients
- 4 lices Bacon
- ½ large onion roughly chopped
- 2 cloves garlic crushed and chopped
- 29 ounces canned diced tomatoes in juice
- ¼ teaspoon crushed red pepper flakes
- salt and black pepper to taste
- 2 tablespoons fresh basil cut in chiffonade
- ½ pound short cut pasta penne, 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.
Nutrition Information
Show Details
Serving
1
Calories
263kcal
(13%)
Carbohydrates
52g
(17%)
Protein
9g
(18%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
302mg
(13%)
Potassium
544mg
(16%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
331IU
(7%)
Vitamin C
21mg
(23%)
Calcium
84mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 263kcal | 13% |
| Carbohydrates | 52g | 17% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 302mg | 13% |
| Potassium | 544mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 21mg | 23% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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