Chili Garlic Pork Belly Arrabbiata Penne
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Pork belly, fried until the fat turns translucent and the edges crisp, gives this arrabbiata a richer, meatier base than the usual garlic and chili tomato sauce.
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The heat comes from Korean gochugaru instead of dried Italian chili, so it lands as a familiar, warm Korean spiciness.
Ingredients
Instructions
- 1
Cut 280 g pork belly into 1 cm strips and finely dice 1 onion.
Crush the 400 g canned whole tomatoes by hand in a bowl so they can go into the pan quickly without burning the garlic later.
- 2
Bring a generous pot of salted water to a full boil, then cook 320 g penne for 1 minute less than the package time.
Reserve 1 cup of starchy pasta water before draining.
- 3
Heat 2 tablespoons olive oil in a wide pan over medium-low heat.
Cook the pork belly for 6-8 minutes, turning often, until the fat turns translucent, and the edges crisp.
- 4
If the pan has excess fat, leave only about 2 tablespoons.
Add the onion and cook over medium heat for 3 minutes until softened, then stir in 1.5 tablespoons minced garlic for only 30 seconds to prevent scorching.
- 5
Add 1 tablespoon tomato paste and cook for 1 minute until it darkens slightly and smells savory.
Stir in the crushed tomatoes and 1 tablespoon gochugaru, then simmer over medium heat for 10 minutes until thickened.
- 6
Add the penne and pork belly to the sauce, then loosen it with pasta water a little at a time.
Toss for 1-2 minutes until glossy and clinging, then finish with 10 g torn basil and 35 g grated Parmesan.
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