I'm continuing with this Italian vibe and bringing you an easy and delicious penne recipe. This dish combines the richness of bacon, the freshness of tomatoes and basil, and the sharpness of Pecorino Romano cheese for a truly authentic Italian experience. Perfect for a cozy dinner or lunch, it's simple yet packed with flavor.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Bring a pot of water to a boil with one tablespoon of olive oil and one tablespoon of salt.
Cut the bacon slices into thin strips and sauté them in a skillet until cooked but not overly crispy. Remove the bacon and let it rest on paper towels to absorb excess grease.
Wash the skillet and heat four tablespoons of olive oil. Add the crushed garlic and cook for one minute.
Add the diced tomatoes and let them cook for five minutes.
Adjust the salt, turn off the heat, and stir in the fresh basil, chili pepper, and bacon strips.
Cook the pasta in the boiling water until al dente, about ten minutes. Drain and mix the pasta with the sauce in the skillet.
Serve with thin slices of Pecorino Romano cheese on top.
To make the garnish look prettier, shave thin slices directly from the block of Pecorino Romano cheese using a vegetable peeler instead of a knife.
Ensure the tomatoes are peeled and seeded for a smoother sauce texture.
Cook the pasta until al dente to maintain its firm texture and avoid overcooking.
Can I use a different type of pasta?
Yes, you can substitute penne with other types of pasta like rigatoni or fusilli, but penne works best for this recipe.
What can I use instead of Pecorino Romano cheese?
You can use Parmesan cheese as a substitute, though Pecorino Romano has a sharper flavor that complements the dish well.
How can I make this recipe spicier?
You can add more chili pepper or use a spicier variety to increase the heat level.
Can I make this recipe vegetarian?
Yes, you can omit the bacon and use a vegetarian cheese alternative to make it vegetarian-friendly.
Can I prepare the sauce in advance?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to two days. Reheat it before mixing with the pasta.
