Spicy Penne Arrabbiata with Pancetta and Arugula

This fiery pasta dish gets its name from the Italian word for ‘angry’ – and one bite will tell you why. We’ve given the classic arrabbiata a twist by adding salty pancetta and a handful of fresh arugula that wilts right into the sauce. It’s an easy way to sneak in some greens while keeping things bold and satisfying.

If you prefer a milder heat, simply use less chili pepper or remove the seeds. This recipe comes together in about 30 minutes, making it a perfect weeknight dinner that feels special without the fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce PancettaView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 box Diced TomatoesView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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. Mince the chili pepper. (Tip: Wash hands, cutting board and knife after handling chili.)
2. Heat a drizzle of oil in a large pan over medium heat. Add the pancetta and cook for 2-3 minutes until slightly crispy. Add the onion and as much chili pepper as you like (start with less and add more to taste). Cook, tossing, for 3-4 minutes until softened. Add the garlic and cook 1 minute until fragrant. Season with salt and pepper.
3. Add the penne to the boiling salted water and cook for 9-11 minutes until al dente. Drain.
4. Add the diced tomatoes and ½ teaspoon sugar to the pan. Bring to a simmer and cook for 10 minutes until thickened. Season with salt and pepper.
5. Add the drained penne and arugula to the sauce. Toss for 1-2 minutes until the arugula is wilted. Season with salt and pepper.
6. Serve the penne arrabbiata sprinkled with Parmesan cheese.

Recipe Tips

FAQ

Can I make this dish less spicy?

Yes! Reduce the amount of chili pepper or remove the seeds and membranes. You can also omit it entirely for a milder sauce.

What can I substitute for pancetta?

Bacon or guanciale work well. For a vegetarian option, skip the meat and add a tablespoon of olive oil or a splash of cream.

Can I use fresh tomatoes instead of canned?

Absolutely. Use about 1 ½ cups of chopped fresh tomatoes and simmer a few minutes longer to break them down.