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Penne with a Kick

Penne with a Kick

in a Pancetta-Tomato Arrabbiata Sauce

Rated 3.4 / 4
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Maybe it’s just us, but pasta sauce from a jar makes us mad. Its flavors are dull compared to what you can make with a little effort at home. Whoever invented arrabbiata must have had us in mind: the name literally comes from the Italian word for angry. Made with real tomatoes and accented with chili pepper heat, this pasta sauce is lively and bright. It comes together in a cinch, too!

Tags:Egg freeNut freeSpicy
Allergens:WheatMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

6 ounce

Penne Pasta

(ContainsWheat)

1 unit

Red Onion

4 ounce

Pancetta

1 unit

Chili Pepper

2 clove

Garlic

1 can

Diced Tomatoes

5 ounce

Baby Spinach

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Roma Tomato

Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon

Sugar

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat18 g
Saturated Fat7 g
Carbohydrate89 g
Sugar15 g
Dietary Fiber8 g
Protein26 g
Cholesterol35 mg
Sodium990 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.
Utensils
Utensils
Large Pan
Large Pot
Strainer
Pan
InstructionsPDF
Instructions
1

Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and dice onion. Mince or grate garlic. Core, seed, and dice Roma tomato. Mince chili pepper.

2

Heat a drizzle of olive oil in a large pan over medium heat. Add half the pancetta from package (we sent more) and cook until slightly crispy, 2-3 minutes, tossing occasionally. Toss in onion and as much chili pepper as you like (careful—it’s spicy). Cook until softened, 3-4 minutes. Add garlic and toss until fragrant, about 1 minute longer. Season with salt and pepper.

3

When water is boiling, add penne to large pot. Cook until al dente, 9-11 minutes. Drain, reserving ½ cup cooking water.

4

Add Roma tomato, diced tomatoes, and 1 tsp sugar to pan. Bring to a simmer and cook until thickened, about 10 minutes. Season with salt and pepper.

5

Add penne and spinach to sauce and toss until spinach is wilted. If needed, stir in a splash of pasta water to loosen sauce and give it an oozy consistency. Season with salt and pepper.

6

Divide arrabbiata between plates. Sprinkle with Parmesan and serve.