Penne Arrabbiata

with Pancetta & Spinach

This Penne Arrabbiata gets a savory upgrade with crispy pancetta and fresh spinach. Featuring a spicy tomato sauce and a hint of sweetness, it's the perfect blend of heat, comfort, and weeknight ease. Finished with Parmesan, this dish is as bold as it is satisfying.

1. Prep IngredientsWash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and dice the onion. Mince or grate the garlic. Core, seed, and dice the Roma tomato. Mince the red chili pepper.

2. Start the SauceHeat olive oil in a large pan over medium heat. Add half the pancetta and cook until crispy, 2–3 minutes. Add onion and chili to taste. Cook 3–4 minutes until softened, then add garlic and cook 1 minute more. Season with salt and pepper.Taste the chili before using to gauge heat level.

3. Cook PastaAdd penne to boiling water and cook until al dente, 9–11 minutes. Reserve ½ cup pasta water, then drain.

4. Simmer SauceAdd diced Roma tomato, canned tomatoes, and sugar to the pan. Simmer for 10 minutes, until thickened. Season with salt and pepper to taste.

5. Combine Pasta and SpinachStir drained pasta and spinach into the sauce. Toss until spinach wilts and pasta is coated. Add pasta water to loosen if needed.Use tongs to gently toss and coat the pasta evenly.

6. Plate and ServeDivide pasta between bowls. Top with Parmesan and serve warm.Soak your sauce pan for easy cleaning later.

Red Onion1 count

- Produce

Garlic2 clove

- Produce

Roma Tomato1 count

- Produce

Red Chili Pepper1 count

- Produce

Pancetta2 oz

- Meat

Penne Pasta6 oz

- Pasta

Diced Tomatoes1 can

- Canned Goods

Baby spinach5 oz

- Produce

Parmesan Cheese1/4 cup

- Dairy

Sugar1 tsp

- Baking

Olive Oil1 tsp

- Oil & Vinegar

Salt0 count

- Spices

Black Pepper0 count

- Spices

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Penne Arrabbiata

with Pancetta & Spinach