Translating to “angry” in Italian, arrabbiata is known for its kick. We’ve reinvented this Italian classic by adding salty pancetta to the mix. Wilting arugula into the sauce is a great way to sneak in extra greens. If you’re not a fan of heat, simply leave out the chili pepper!
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Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and dice the onions. Mince or grate the garlic. Core, seed, and dice the roma tomatoes. Mince the chili pepper. TIP: Be sure to wash your hands, cutting board, and knife after handling the chili peppers.
Start the sauce: Heat a drizzle of oil in a large pan over medium heat. Add the pancetta and cook for 2-3 minutes, until slightly crispy. Add the onion and as much chili pepper as you like (start with a little and go up from there!) to the pan. Cook, tossing for 3-4 minutes, until softened. Add the garlic and cook for another 1 minute, until fragrant. Season with salt and pepper.
Add the penne to the boiling salted water and cook for 9-11 minutes, until al dente. Drain.
Add the roma tomato, the box of diced tomatoes, and ½ teaspoon sugar to the pan. Bring to a simmer, cooking for 10 minutes, until thickened. Season with salt and pepper.
Add the drained penne and the arugula to the sauce and toss for 1-2 minutes, until the arugula is wilted. Season with salt and pepper.
Serve the penne arrabbiata sprinkled with parmesan cheese and enjoy!