Penne Arrabbiata
with Pancetta & Spinach
Ingredients
Penne Arrabbiata
- 103 count Red Onion
- 206 clove Garlic
- 103 count Roma Tomato
- 103 count Red Chili Pepper
- 206 oz Pancetta
- 618 oz Penne Pasta
- 103 can Diced Tomatoes
- 515 oz Baby spinach
- 25.75 cup Parmesan Cheese
- 103 tsp Sugar
- 103 tsp Olive Oil
- count Salt (to taste)
- count Black Pepper (to taste)
Instructions
- Prep Ingredients — Wash 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.
- Start the Sauce — Heat 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.
- Cook Pasta — Add penne to boiling water and cook until al dente, 9–11 minutes. Reserve ½ cup pasta water, then drain.
- Simmer Sauce — Add diced Roma tomato, canned tomatoes, and sugar to the pan. Simmer for 10 minutes, until thickened. Season with salt and pepper to taste.
- Combine Pasta and Spinach — Stir drained pasta and spinach into the sauce. Toss until spinach wilts and pasta is coated. Add pasta water to loosen if needed.
- Plate and Serve — Divide pasta between bowls. Top with Parmesan and serve warm.