Penne Arrabbiata
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 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.
Ingredients
170 g
Penne
(Contains Wheat)
113 g
Red Onion
100 g
Pancetta
1 unit
Chili Pepper
2 clove
Garlic
1 can
Diced Tomatoes
113 g
Baby Arugula
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
unit
Sugar*
unit
Oil*
unit
Salt*
unit
Pepper*
Nutrition Values
Instructions
Prep: Bring a large pot of salted water to a boil. Wash and dry all produce. Mince or grate the garlic. Mince the chili pepper, removing the seeds and ribs if you prefer less heat. (TIP: Be sure to wash your hands after handling the chili pepper!)
Cook the pasta: Add the penne to the boiling water and cook for 9-11 min, until al dente. Drain.
Make the sauce: Meanwhile, heat a large non-stick pan over medium heat. Add a small drizzle of oil, then the pancetta. Cook, stirring occasionally, until golden-brown and crispy, 4-5 min. Remove crispy pancetta to a paper towel-lined plate. (TIP: Leave the oil in the pan! It will add extra flavour to your sauce.) Add the onion and garlic to the pan. Cook, stirring occasionally, until softened, 3-4 min.
Add the diced tomatoes. Bring to a simmer and cook until slightly thickened, 3-4 min.
Add the drained penne and the arugula to the sauce. Stir until arugula is wilted, 1-2 min. Season with salt and pepper. Add a pinch of sugar, if desired.
Finish and serve: Divide the penne arrabbiata between bowls. Sprinkle with Parmesan cheese and as much chili pepper as you like. Enjoy!
