Chili Garlic Pork Belly Arrabbiata Penne
Chili garlic pork belly arrabbiata penne crisps thick-cut pork belly slowly over medium-low heat to render the fat, creating a rich, savory oil that becomes the sauce base. Minced garlic goes into the rendered fat just until fragrant, followed by crushed tomatoes that simmer down into a concentrated, spicy sauce. The tomato acidity cuts through the pork fat richness, keeping the overall flavor balanced rather than heavy. Penne's hollow tubes capture the sauce inside, delivering the smoky pork fat, tangy tomato, and chili burn in every bite. A splash of starchy pasta water emulsifies the sauce into a glossy coating that clings to the ridged pasta surface.
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Instructions
- 1
Slice pork belly into 1 cm strips and finely dice the onion.
- 2
Cook penne in salted water 1 minute short of done and reserve 1 cup pasta water.
- 3
Heat olive oil, crisp the pork belly, and keep some rendered fat in the pan.
- 4
Saute onion and garlic, then cook tomato paste for 1 minute.
- 5
Add crushed whole tomatoes and chili flakes, then simmer 10 minutes for arrabbiata sauce.
- 6
Add penne, pork belly, and pasta water to adjust consistency; finish with basil and parmesan.
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