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Penne Arrabbiata

Penne Arrabbiata

with Pancetta, Chili, and Parmesan

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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!

Tags:Spicy
Allergens:WheatMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 ounce

Penne Pasta

(ContainsWheat)

1 unit

Red Onion

4 ounce

Pancetta

1 unit

Chili Pepper

2 clove

Garlic

1 box

Diced Tomatoes

2 ounce

Arugula

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Roma Tomato

Not included in your delivery

unit

Salt

unit

Pepper

1 teaspoon

Olive Oil

½ teaspoon

Sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2414.168 kJ
Calories577 kcal
Fat16 g
Saturated Fat6 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber6 g
Protein25 g
Sodium802 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
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Add the penne to the boiling salted water and cook for 9-11 minutes, until al dente. Drain.

4

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.

5

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.

6

Serve the penne arrabbiata sprinkled with parmesan cheese and enjoy!