Spicy Penne Arrabbiata with Pancetta and Fresh Spinach

Forget jarred pasta sauces-they’re dull and lifeless compared to what you can whip up at home. This arrabbiata sauce, whose name means ‘angry’ in Italian, brings the heat with fresh chili and blushing tomatoes. It’s bright, lively and comes together in no time.

With crispy pancetta, tender spinach and al dente penne, this dish is a weeknight winner. The sauce simmers while the pasta cooks, so dinner is on the table in under 30 minutes.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

2 ounce PancettaView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView 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 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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 red onion. Mince or grate the garlic. Core, seed and dice the Roma tomato. Mince the chili pepper (remove seeds for less heat).
2. Heat a drizzle of olive oil in a large pan over medium heat. Add half the pancetta (you’ll have extra) and cook, tossing occasionally, until slightly crispy, 2-3 minutes. Add the diced onion and as much minced chili as you like. Cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
3. Once the water is boiling, add the penne and cook until al dente, 9-11 minutes. Drain, reserving ½ cup of pasta cooking water.
4. Add the diced Roma tomato, canned diced tomatoes and 1 teaspoon sugar to the pan. Bring to a simmer and cook until the sauce thickens, about 10 minutes. Season with salt and pepper.
5. Add the cooked penne and spinach to the sauce. Toss until the spinach is wilted. Stir in enough reserved pasta water to loosen the sauce to a loose, coating consistency. Season with salt and pepper.
6. Divide the pasta among plates. Sprinkle with Parmesan cheese and serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni or fusilli works well. Adjust cooking time according to package directions.

Can I make this vegetarian?

Absolutely! Omit the pancetta and add a splash of olive oil or a tablespoon of capers for a salty kick.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.