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Spicy Eggplant and Pasta with Pancetta
Spicy Eggplant and Pasta with Pancetta
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Spicy marinara sauce with cherry tomatoes, red wine, and pancetta over eggplant and pasta. Delicious and simple!
Ingredients:
  • 0.33333334326744 pound pancetta bacon, diced
  • 1 eggplant, diced
  • 1 (28 ounce) jar marinara sauce
  • 1 (10.5 ounce) container cherry tomatoes, halved
  • 0.5 cup red wine
  • 2 teaspoons red pepper flakes, or to taste
  • 2 teaspoons ground black pepper, or to taste
  • 1 teaspoon garlic salt, or to taste
  • 1 pinch white sugar, or to taste
  • 1 pinch ground white pepper, or to taste
  • 1 (16 ounce) package penne pasta
Instructions:
  • In a skillet over medium heat, sizzle 1 tablespoon oil, then crisp up pancetta until edges are golden, approximately 5 minutes. Toss in eggplant with 2 more tablespoons oil; sauté until eggplant is tender, about 5 minutes.
  • Combine marinara sauce, tomatoes, and wine in a skillet. Mix in red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir well, cover, and simmer for 20 minutes to blend flavors.
  • 1. Boil a pot of salted water until gently bubbling. Add penne and cook, stirring occasionally, for about 11 minutes until al dente. Drain and toss with the sauce.

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