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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

Serves570

Penne Arrabbiata

  • 285 count Red Onion
  • 570 clove Garlic
  • 285 count Roma Tomato
  • 285 count Red Chili Pepper
  • 570 oz Pancetta
  • 1710 oz Penne Pasta
  • 285 can Diced Tomatoes
  • 1425 oz Baby spinach
  • 71.25 cup Parmesan Cheese
  • 285 tsp Sugar
  • 285 tsp Olive Oil
  • 0 count Salt (to taste)
  • 0 count Black Pepper (to taste)
Servings: 570−+
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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: 570

Ingredients

Penne Arrabbiata

  • 285 count Red Onion
  • 570 clove Garlic
  • 285 count Roma Tomato
  • 285 count Red Chili Pepper
  • 570 oz Pancetta
  • 1710 oz Penne Pasta
  • 285 can Diced Tomatoes
  • 1425 oz Baby spinach
  • 71.25 cup Parmesan Cheese
  • 285 tsp Sugar
  • 285 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.