Penne Arrabbiata
with Pancetta & Spinach
Ingredients
Penne Arrabbiata
- 206 count Red Onion
- 412 clove Garlic
- 206 count Roma Tomato
- 206 count Red Chili Pepper
- 412 oz Pancetta
- 1236 oz Penne Pasta
- 206 can Diced Tomatoes
- 1030 oz Baby spinach
- 51.5 cup Parmesan Cheese
- 206 tsp Sugar
- 206 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.