Penne all' arrabbiata | Spicy Pasta Classic

Cook the penne in plenty of salted water according to package directions until al dente. In the meantime, cut the breakfast bacon into small cubes and fry until crispy in a large pan with a little olive oil.

Finely chop the chili pepper (leave seeds for more heat if desired) and add it to the bacon along with the finely diced shallots. Sauté everything until translucent, until the shallots turn golden. Finally, briefly roast the finely sliced garlic.

Add the canned chopped tomatoes, season with salt and pepper. Roughly tear a few basil leaves and stir them in. Let the sauce simmer over medium heat for about 5 to 7 minutes until it reaches the desired consistency.