Penne Arrabbiata

🥘 Ingredients

• arugula
  2 c
• chili pepper
  1 unit
• diced tomatoes
  14 oz
• garlic
  3 cloves
• olive oil
  1 tbsp
• pancetta
  3 oz
• parmesan cheese
  2 oz
• penne pasta
  12 oz
• pepper
  1 tsp
• red onion
  1 unit
• roma tomato
  1 unit
• salt
  1 tsp
• sugar
  ½ tsp

🍳 Cookware

• large pot
• large pan

1. 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 . Be sure to wash your hands, cutting board, and knife after handling the chili peppers.

   red onion: 1 unit, garlic: 3 cloves, roma tomato: 1 unit, chili pepper: 1 unit
2. 2

   Heat a drizzle of olive oil in a large pan over medium heat. Add the pancetta and cook ⏱️ 2 minutes , until slightly crispy. Add the red onion and as much chili pepper as you like to the pan. Cook, tossing ⏱️ 3 minutes , until softened. Add the garlic and cook ⏱️ 1 minute , until fragrant. Season with salt and pepper .

   olive oil: 1 tbsp, pancetta: 3 oz, salt: 1 tsp, pepper: 1 tsp
3. 

   3

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

   penne pasta: 12 oz
4. 

   4

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

   diced tomatoes: 14 oz, sugar: ½ tsp
5. 

   5

   Add the drained penne pasta and arugula to the sauce and toss ⏱️ 1 minute , until the arugula is wilted. Season with salt and pepper.

   arugula: 2 c
6. 

   6

   Serve the penne arrabbiata sprinkled with parmesan cheese and enjoy!

   parmesan cheese: 2 oz