Pancetta Penne in a Witch's Cauldron
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Pancetta Penne in a Witch's Cauldron

Pancetta Penne in a Witch's Cauldron

with Cream Sauce Potion and Pine Nut Vampire Teeth

“Double, double toil and trouble; Fire burn and cauldron of pasta bubble.” Chant this over and over while you cook, and you might just end up with a meal that’s bewitchingly tasty. As you stir your steaming vessel of penne, the pasta will start to turn perfectly al dente—like magic! And the creamy sauce and toasted pine nuts (which kind of look like fangs, we think) are so enchanting, you might just consider them your secret flavor potion.

Tree Nuts

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

Total Time25 minutes


serving amount

2 clove


¼ ounce


1 ounce

Pine Nuts

(Contains Tree Nuts)

6 ounce

Penne Pasta

(Contains Wheat)

2 ounce


4 ounce


4 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

1 unit

Veggie Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

Kosher Salt



Nutrition Values

/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate81 g
Sugar8 g
Dietary Fiber7 g
Protein27 g
Cholesterol55 mg
Sodium830 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.


Large Pot
Large Pan



Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate garlic. Pick mint leaves from stems; discard stems. Roughly chop leaves.

Toast Pine Nuts

Heat a large, empty pan over medium-low heat. Add pine nuts and toast, tossing frequently, until lightly browned and fragrant, 2-3 minutes. Remove from pan and set aside.

Boil Penne

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ⅓ cup pasta cooking water, then drain.

Cook Pancetta

Heat a large drizzle of olive oil in same pan over medium heat. Add half the pancetta (use the rest as you like) and cook, tossing, until lightly crisped, 2-3 minutes. Add garlic and peas and cook, tossing, until fragrant, about 1 minute.

Make Sauce

Stir penne, sour cream, half the Parmesan, stock concentrate, and reserved pasta cooking water into pan. Gently toss until a thick, creamy sauce forms, 3-4 minutes. Season with salt and pepper.

Plate and Serve

Divide penne mixture between plates. Sprinkle with mint (to taste), pine nuts, and remaining Parmesan.

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