Penne Arrabbiata

🥘 Ingredients

• arugula
  4 oz
• chili pepper
  1 unit
• diced tomatoes
  2 box
• garlic
  4 clove
• olive oil
  2 tsp
• pancetta
  4 oz
• parmesan cheese
  ½ cup
• penne pasta
  12 oz
• pepper
• red onion
  2 unit
• roma tomato
  2 unit
• salt
• sugar
  1 tsp

🍳 Cookware

• large pan

1. 1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and dice red onion . Mince or grate garlic . Core, seed, and dice roma tomato . Mince chili pepper . TIP: Be sure to wash your hands, cutting board, and knife after handling the chili peppers.

   red onion: 2 unit, garlic: 4 clove, roma tomato: 2 unit, chili pepper: 1 unit
2. 2

   Heat a drizzle of olive oil in a large pan over medium heat. Add pancetta and cook for 2-3 minutes, until slightly crispy. Add the red onion and as much chili pepper as you like (start with a little and go up from there!) to the pan. Cook, tossing for 3-4 minutes, until softened. Add the garlic and cook for another 1 minute, until fragrant. Season with salt and pepper .

   olive oil: 2 tsp, pancetta: 4 oz, salt, pepper
3. 

   3

   Add penne pasta to the boiling salted water and cook for 9-11 minutes, until al dente. Drain.

   penne pasta: 12 oz
4. 

   4

   Add the roma tomato, diced tomatoes and ½ tsp sugar to the pan. Bring to a simmer, cooking for ⏱️ 10 minutes until thickened. Season with salt and pepper.

   diced tomatoes: 2 box, sugar: 1 tsp
5. 

   5

   Add the drained penne pasta and arugula to the sauce and toss for 1-2 minutes, until the arugula is wilted. Season with salt and pepper.

   arugula: 4 oz
6. 

   6

   Serve the penne arrabbiata sprinkled with parmesan cheese and enjoy!

   parmesan cheese: ½ cup