Eggplant has its fans and its detractors. Even the most devoutly anti-eggplant zealot can't resist this savory combination of spicy eggplant, pancetta, and pasta.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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

537 calories; protein 16.7g 33% DV; carbohydrates 81g 26% DV; fat 15.9g 25% DV; cholesterol 11.6mg 4% DV; sodium 1037.8mg 42% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/29/2020
So good! I added minced garlic and shallots before cooking the eggplant and the juice of half a lemon as the sauce was simmering. Really delicious Read More
(1)
19 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/12/2020
My daughter lives in Rome and I spend a month there every year. So, I’ve eaten some of the world’s best pasta. I’d put this one at the top of the list. I was reluctant to use “store bought” sauce but I can’t imagine home made could have made this dish any better. I used an organic basil pasta sauce, without added junk, from Aldi. Had to use bacon because pancetta wasn’t to be found. Added the red pepper flakes after the bacon was browned the Italian way. . Also used a clove of minced garlic rather than powdered that I sautéed with the eggplant. I will definitely be making this over and over!! Read More
(2)
Rating: 5 stars
04/29/2020
So good! I added minced garlic and shallots before cooking the eggplant and the juice of half a lemon as the sauce was simmering. Really delicious Read More
(1)
Rating: 5 stars
08/13/2020
Forgot to mention that I added some sauteed red bell peppers, mushrooms and at the end, a little baby spinach. All things I had in the fridge that needed to be used up. I also used low sodium tomato basil sauce, but salted the pasta, and it was perfect. Read More
Advertisement
Rating: 5 stars
04/23/2020
I loved this. I deglazed with the wine before adding the other ingredients. Read More
Rating: 5 stars
08/09/2020
I thought this was excellent. I used about half the pepper flakes and black pepper called for and used spicy pancetta and it was as hot as I would ever have wanted it. I also used around 34 oz. of sauce. When I mixed in the penne it just didn't seem saucy enough. I will definitely add this to my regular recipe rotation! Read More
Rating: 5 stars
08/16/2020
Superb! Hearty and delicious. Perfect heat level. Substituted thick-cut bacon (less salty than standard bacon) for pancetta. Added fresh basil. Read More
Advertisement
Rating: 5 stars
08/19/2020
Delicious! I added garlic and chopped onion, fresh chopped basil and oregano. I also substituted a can of roasted, diced tomatoes (I like a lot of sauce), topped with Parmesan cheese! I will definitely make it again! Read More
Rating: 5 stars
09/10/2020
i added diced up chicken and shrimp into it. This dish was a big hit with everyone. Read More
Rating: 4 stars
08/11/2020
Good. I used Canadian bacon & my own homemade sauce. If I make it again probably would cut the red pepper a little. Really spicy. Read More