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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Chili Pepper
Parmesan Cheese, shredded(ContainsMilk/Lait)
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.
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.
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.
Meanwhile, add the pasta to the boiling water. Cook until tender, 9-10 min. (Drain when the pasta is finished cooking.)
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.)
Divide the penne arrabbiata between plates. Sprinkle with Parmesan.