Penne with a Kick
in a Pancetta Tomato Arrabbiata Sauce
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 blushing red tomatoes and accented with chili pepper heat, this pasta sauce is lively and bright. It comes together in a cinch, too!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
2 clove
Garlic
1 unit
Roma Tomato
1 unit
Chili Pepper
2 ounce
Pancetta
6 ounce
Penne Pasta
(Contains Wheat)
1 can
Diced Tomatoes
5 ounce
Spinach
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Olive Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
Heat a drizzle of olive oil in a large pan over medium heat. Add half the pancetta from package (we sent more) and cook, tossing occasionally, until slightly crispy, 2-3 minutes. Toss in onion and as much chili as you like. Cook until softened, 3-4 minutes. Add garlic and toss until fragrant, about 1 minute longer. Season with salt and pepper.
Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Drain, reserving ½ cup pasta cooking water.
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.
Add penne and spinach to sauce and toss until spinach is wilted. Stir in as much pasta cooking water as is needed to loosen sauce and give it a loose consistency. Season with salt and pepper.
Divide pasta between plates. Sprinkle with Parmesan and serve.
