with Pancetta, Chili, and Parmesan
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Not included in your delivery
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!