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Spicy Eggplant Pasta with Pancetta

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
6 servings
Dinner
Spicy Eggplant Pasta with Pancetta
Ingredients
  • 3 tablespoons olive oil
  • 1/3 pound pancetta bacon, diced
  • 1 eggplant, diced
  • 1 (28 ounce) jar marinara sauce
  • 1 (10.5 ounce) container cherry tomatoes, halved
  • 1/2 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
1
Preheat a skillet over medium heat and add 1 tablespoon of oil to it. Introduce the pancetta, allowing it to develop a rich brown color on its edges after about 5 minutes of cooking.
2
Next, add the eggplant and the remaining 2 tablespoons of olive oil to the skillet. Allow it to soften slightly, taking around 5 minutes.
3
Now, pour in the marinara sauce, tomatoes, and wine into the skillet. Add a pinch of red pepper flakes, some black pepper, garlic salt, sugar, and white pepper to give it a unique flavor profile. Mix everything together and cover the skillet. Let the sauce simmer for about 20 minutes, allowing all the flavors to meld together.
4
While the pasta is cooking, bring a large pot of salted water to a boil. Add the penne and cook it occasionally until it's tender yet still retains some firmness, which should take around 11 minutes.
5
Once the pasta is done, drain it and mix it with the sauce.