New this month
Get the Allrecipes magazine

Spicy Eggplant and Pasta with Pancetta

 made it  |  0 reviews   |   photos
Andrew Bleiman

"Eggplant has fans and enemies. Even the most devoutly anti-eggplant zealot can't resist this savory combination of spicy eggplant, pancetta, and pasta."
Added to shopping list. Go to shopping list.


40 m servings 537 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes.
  2. Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes.
  3. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.


  • Cook's Note:
  • The sugar may or may not be necessary depending on how sweet your marinara sauce is.

Nutrition Facts

Per Serving: 537 calories; 15.9 g fat; 81 g carbohydrates; 16.7 g protein; 12 mg cholesterol; 1038 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0