📖 Instructions

1. First, if you're using pancetta or bacon, dice it into small pieces. In a large skillet over medium heat, cook the pancetta until it's crispy and the fat has rendered. Remove the pancetta from the skillet and set it aside, leaving the rendered fat in the pan—this is where a ton of flavor lives!
2. If you're adding aromatics, finely chop the garlic and onion. Add them to the skillet with the pancetta fat and cook until softened and fragrant, about 5 minutes. Be careful not to burn the garlic!
3. Pour in the crushed tomatoes and tomato paste into the skillet. Stir well to combine. Add the gochujang, red pepper flakes (if using), dried oregano, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15-20 minutes, stirring occasionally. The longer it simmers, the richer the flavor will become. This simmering step is importnat, so don't skip it.
4. While the sauce is simmering, cook the ramen noodles according to the package directions. Be careful not to overcook them; they should be al dente. Drain the noodles in a colander and set them aside.
5. Once the arrabbiata sauce has simmered to your liking, taste it and adjust the seasoning as needed. Add the cooked pancetta back to the sauce. If you want a creamier sauce, stir in a tablespoon or two of heavy cream or mascarpone cheese.
6. Add the cooked ramen noodles to the skillet with the arrabbiata sauce. Toss well to coat the noodles evenly with the sauce. Make sure every strand is covered in that delicious arrabbiata goodness.
7. Serve immediately, garnished with fresh basil leaves and a sprinkle of Parmesan cheese (if desired). You can also add a drizzle of olive oil for extra richness. Enjoy your homemade Arrabbiata Ramen!