Spicy Pancetta Penne with Tomato Arrabbiata and Spinach

This spicy pancetta penne brings together a quick tomato arrabbiata-style sauce, tender pasta, wilted spinach and salty Parmesan for a bold, satisfying dinner.

The sauce starts with crisped pancetta, red onion, garlic and fresh chili pepper, then simmers with diced tomatoes and Roma tomato until rich enough to cling to every tube of penne.

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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 can Diced TomatoesView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Bring a large pot of salted water to a boil. Halve, peel and dice the red onion. Mince or grate the garlic. Core, seed and dice the Roma tomato. Mince the chili pepper.
2. Heat the olive oil in a large pan over medium heat. Add the pancetta and cook, tossing occasionally, until lightly crisp, 2 to 3 minutes.
3. Add the diced red onion and as much minced chili pepper as you like. Cook until the onion softens, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
4. When the water is boiling, add the penne. Cook until al dente, 9 to 11 minutes. Reserve 1/2 cup pasta cooking water, then drain.
5. Add the diced Roma tomato, diced tomatoes and sugar to the pan with the pancetta mixture. Bring to a simmer and cook until the sauce thickens, about 10 minutes. Season with salt and pepper.
6. Add the drained penne and spinach to the sauce. Toss until the spinach wilts. If the sauce seems too thick, stir in a splash of reserved pasta water until it coats the pasta nicely. Taste and adjust with salt and pepper.
7. Divide the pasta between plates, sprinkle with Parmesan cheese and serve.

Recipe Tips

FAQ

How spicy is this pancetta penne?

The spice level depends on how much chili pepper you add. Start with a smaller amount if you prefer mild heat, then add more to taste.

Why add sugar to the tomato sauce?

A small amount of sugar balances the acidity of the tomatoes while the sauce simmers.

What does the reserved pasta water do?

The starchy pasta water loosens the sauce and helps it coat the penne more evenly.

When should the spinach be added?

Add the spinach after the pasta and sauce are combined. The residual heat wilts it quickly.