Spicy Bacon Penne Arrabbiata with Parmesan and Parsley

Arrabbiata, which means ‘angry’ in Italian, is known for its spicy tomato sauce. In this version, we add crispy bacon for a savory, smoky twist that tames the heat just enough. The result is a bold, comforting pasta dish that feels like a special dinner but comes together in under 30 minutes.

With penne, marinara, chili flakes and a touch of red wine vinegar for brightness, this recipe is perfect for busy weeknights. Top it with freshly grated Parmesan and chopped parsley for a restaurant-quality finish. Serve it with a side salad or crusty bread to soak up every last drop of sauce.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, place the bacon in a large skillet over medium heat. Cook until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the skillet.
3. Add olive oil to the skillet if needed. Dice the red onion and add to the skillet. Cook until softened, about 4 minutes. Mince the garlic and add along with the Italian seasoning and chili flakes. Cook for 1 minute until fragrant.
4. Stir in the marinara sauce, chicken stock concentrate, red wine vinegar and sugar. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. Chop the cooked bacon into small pieces. Add the bacon and drained penne to the skillet. Toss to combine, adding a splash of reserved pasta water if the sauce is too thick. Season with salt and black pepper to taste.
6. Finely grate the Parmesan cheese and chop the parsley. Serve the pasta in bowls, topped with Parmesan and parsley.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni, fusilli or farfalle works well. Adjust cooking time according to package directions.

Is this dish very spicy?

It has a moderate kick from the chili flakes. You can reduce the amount to 1/2 teaspoon for milder heat or omit entirely.

Can I make this vegetarian?

Absolutely. Omit the bacon and use vegetable stock concentrate instead of chicken. Add a splash of liquid smoke or smoked paprika for a smoky flavor.