HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPenne With A Kick
Penne with a Kick

Penne with a Kick

in a Pancetta Tomato Arrabbiata Sauce

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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 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.

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

1 unit

Red Onion

2 clove


1 unit

Roma Tomato

1 unit

Chili Pepper

2 ounce


6 ounce

Penne Pasta


1 can

Diced Tomatoes

5 ounce


¼ cup

Parmesan Cheese


Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat18 g
Saturated Fat7 g
Carbohydrate88 g
Sugar15 g
Dietary Fiber8 g
Protein26 g
Cholesterol35 mg
Sodium730 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
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.