Double-Smoked Bacon Penne

Double-Smoked Bacon Penne

in a Tomato Arrabbiata Sauce

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Translating to “angry” in Italian, arrabbiata is known for its fiery kick. We’ve reinvented this Italian classic by adding salty bacon to the mix. Wilting spinach 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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 g

Double-Smoked Bacon

10 g


260 g

Roma Tomato

1 g

Red Chili Pepper

113 g

Red Onion

170 g



1 box

Tomato Passata

113 g

Baby Spinach

28 g

Parmesan Cheese, shredded


Not included in your delivery

¼ tsp



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
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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.