Penne Arrabbiata
with Pancetta, Chili, and Parmesan- Wheat
- Milk
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!
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
Cooking Steps
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!
