Bacon Penne Arrabiata

Bacon Penne Arrabiata

topped with Parmesan & Parsley

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Arrabiata may mean “angry” in Italian, but we feel anything but mad about this deliciously spicy dish. Our chefs cooked up this twist on the classic Italian meal, adding savory and crispy bacon to the mix. We’re pretty sure the fiery, tomato-ey, carby goodness will transport you to that favorite Italian restaurant only you and your BFFs know about.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

4 ounce


1 clove


¼ ounce


6 ounce

Penne Pasta


1 teaspoon

Chili Flakes

14 ounce

Marinara Sauce

1 unit

Chicken Stock Concentrate

1 tablespoon

Italian Seasoning

5 teaspoon

Red Wine Vinegar

¼ cup

Parmesan Cheese


Not included in your delivery



2 teaspoon

Olive Oil

1 teaspoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories890 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate96 g
Sugar20 g
Dietary Fiber6 g
Protein25 g
Cholesterol55 mg
Sodium1590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and finely dice onion. Peel and mince garlic. Pick parsley leaves from stems; mince leaves.


• Place bacon* on a baking sheet. • Roast on top rack until crispy, 15-20 minutes. • Once bacon is cool enough to handle, chop into bite-size pieces.


• Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.


• While pasta cooks, heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and chili flakes to taste. (TIP: Skip the chili flakes if you’re not a fan of spicy food.) Cook, stirring, until onion is softened, 3-4 minutes. • Stir in garlic and cook until fragrant, 1 minute.


• Add marinara, Italian Seasoning, stock concentrate, half the vinegar, ¼ cup reserved pasta cooking water, and 1 tsp sugar to pan. (For 4 servings, use all the vinegar, ½ cup reserved pasta cooking water, and 2 tsp sugar.) Bring to a boil, then reduce heat to medium low. Simmer, stirring, until slightly thickened, 10 minutes.


• Add drained penne and half the bacon to pan with sauce; stir until thoroughly combined. Taste and season with salt and pepper.


• Divide penne arrabiata between plates. Garnish with Parmesan, remaining bacon, minced parsley, and more chili flakes if desired. Serve.