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.
Chicken Stock Concentrate
Red Wine Vinegar
• 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.