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Pasta Arrabiata

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 263 kcal
Course: Main Course
Cuisine: Mediterranean

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

    Cup of Yum
  1. Cook the pasta according to the package directions.
  2. While the pasta is cooking, slice the bacon crosswise into about 1/4" pieces.
  3. Cook the bacon in a large, deep frying pan over medium heat until brown but not too crisp.
  4. Remove the bacon with a slotted spoon and drain all but about 1 tablespoon of the bacon drippings from the pan.
  5. Set aside the bacon for later.
  6. Saute the onions and garlic in the remaining bacon drippings for a few minutes until the onion is wilted.
  7. Add the tomatoes.
  8. 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.
  9. Add salt and black pepper to taste.
  10. Add crushed red pepper flakes.
  11. Just before you're ready to serve, add the cooked bacon back into the sauce.
  12. Stir in the fresh basil.
  13. Drain the pasta and add it to the pan with the sauce.
  14. Stir well to coat the pasta with the sauce.
  15. 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

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

% 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.