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Penne with Double-Smoked Bacon

Penne with Double-Smoked Bacon

in a Tomato Arrabbiata Sauce

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Translating to “angry” in Italian, arrabbiata is known for its kick. We’ve reinvented this Italian classic by adding salty bacon 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 tone down (or leave out) the chili pepper!

Allergens:Wheat/BléMilk/Lait

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

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

150 g

Double-Smoked Bacon

10 g

Garlic

250 g

Roma Tomato

1 g

Red Chili Pepper

113 g

Red Onion

170 g

Penne

(ContainsWheat/Blé)

1 box

Tomato Passata

113 g

Baby Spinach

28 g

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

¼ tsp

Sugar*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4364 kJ
Calories1043 kcal
Fat58 g
Saturated Fat18 g
Carbohydrate112 g
Sugar18 g
Dietary Fiber11 g
Protein28 g
Cholesterol72 mg
Sodium1847 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Cut the tomato(es) into 1/2-inch pieces. Finely chop the chili, removing the seeds for less heat. Cut the bacon into 1/2-inch pieces.

2

Heat a large pan over medium-high heat. Add a drizzle of oil, then the bacon. Cook, stirring occasionally, until crispy, 5-6 min. Transfer the bacon to a paper towel-lined plate. Discard all but 1 tbsp fat (double for 4 people) from the pan.

3

Add onion, garlic and as much chili as you like to the pan. Cook, stirring occasionally, until onion softens, 4-5 min. Add the tomatoes and passata. Bring to a simmer and cook until the sauce thickens, 9-10 min.

4

Meanwhile, add the pasta to the boiling water. Cook until tender, 9-10 min. (Drain when the pasta is finished cooking.)

5

Add the penne and spinach to the sauce. Stir until the spinach wilts, 1-2 min. Season with salt and pepper. (Taste, then add the sugar if you want the sauce a little sweeter.)

6

Divide the penne arrabbiata between plates. Sprinkle with Parmesan.