Spicy Eggplant and Pasta with Pancetta

Recipe View 12 mins Render the Pancetta & Sauté Eggplant: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook, stirring occasionally, until crispy and golden brown (about 5-7 minutes). Remove the pancetta with a slotted spoon and set aside, reserving the rendered fat in the skillet. Add the diced eggplant and the remaining 2 tablespoons of olive oil to the skillet. Cook, stirring occasionally, until the eggplant is softened and lightly browned (about 8-10 minutes).

Recipe View 30 mins Create the Spicy Marinara: Pour in the marinara sauce and red wine. Add the halved cherry tomatoes, red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir well to combine. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes to allow the flavors to meld together beautifully. Stir occasionally.

Recipe View 12 mins Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions, until al dente (about 10-12 minutes). Reserve about 1 cup of pasta water before draining.

Recipe View 2 mins Combine & Serve: Drain the pasta well and add it to the skillet with the simmering sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Stir in the reserved crispy pancetta. Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese, if desired.