Pantry Savvy
Penne Arrabbiata

pasta

Penne Arrabbiata

A bold and spicy penne arrabbiata with pancetta and spinach, finished with Parmesan cheese.

Prep

10 min

Cook

20 min

Total

30 min

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Ingredients

Serves366

Penne Arrabbiata

  • 183 count Red Onion
  • 366 clove Garlic
  • 183 count Roma Tomato
  • 183 count Red Chili Pepper
  • 366 oz Pancetta
  • 1098 oz Penne Pasta
  • 183 can Diced Tomatoes
  • 915 oz Baby spinach
  • 45.75 cup Parmesan Cheese
  • 183 tsp Sugar
  • 183 tsp Olive Oil
  • 0 count Salt (to taste)
  • 0 count Black Pepper (to taste)
Servings: 366−+
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Cooking Instructions

  1. 1

    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.
  2. 2

    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.
    Tip: Taste the chili before using to gauge heat level.
  3. 3

    Cook Pasta

    Add penne to boiling water and cook until al dente, 9–11 minutes. Reserve ½ cup pasta water, then drain.
  4. 4

    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.
  5. 5

    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.
    Tip: Use tongs to gently toss and coat the pasta evenly.
  6. 6

    Plate and Serve

    Divide pasta between bowls. Top with Parmesan and serve warm.
    Cleanup: Soak your sauce pan for easy cleaning later.

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Penne Arrabbiata

with Pancetta & Spinach

Prep: 10 min · Cook: 20 min · Total: 30 min · Servings: 366

Ingredients

Penne Arrabbiata

  • 183 count Red Onion
  • 366 clove Garlic
  • 183 count Roma Tomato
  • 183 count Red Chili Pepper
  • 366 oz Pancetta
  • 1098 oz Penne Pasta
  • 183 can Diced Tomatoes
  • 915 oz Baby spinach
  • 45.75 cup Parmesan Cheese
  • 183 tsp Sugar
  • 183 tsp Olive Oil
  • count Salt (to taste)
  • count Black Pepper (to taste)

Instructions

  1. 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.
  2. 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.
  3. Cook Pasta — Add penne to boiling water and cook until al dente, 9–11 minutes. Reserve ½ cup pasta water, then drain.
  4. 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.
  5. 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.
  6. Plate and Serve — Divide pasta between bowls. Top with Parmesan and serve warm.