Double-Smoked Bacon Penne
in a Tomato Arrabbiata Sauce
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
150 g
Bacon doublement fumé
10 g
Ail
260 g
Tomato
1 g
Piment
113 g
Oignon rouge
170 g
Pennes
(Contient Blé)
1 boîte(s)
Coulis de tomates
113 g
Bébés épinards
28 g
Parmesan, râpé grossièrement
(Contient Lait)
Pas inclus dans votre livraison
¼ cc
Sucre*
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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.