Penne with a Kick

🥘 Ingredients

• chili pepper
  4 unit
• diced tomatoes
  4 can
• garlic
  8 clove
• olive oil
  4 tsp
• pancetta
  7 oz
• parmesan cheese
  ½ cup, ½ cup
• penne pasta
  24 oz
• pepper
• red onion
  4 unit
• roma
• roma tomato
  4 unit
• salt
• spinach
  20 oz
• sugar
  4 tsp

🍳 Cookware

• large pot
• large pan
• strainer
• 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 red onion . Mince or grate garlic . Core, seed, and dice roma tomato . Mince chili pepper .

   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 half the pancetta and cook, tossing occasionally, until slightly crispy, ⏱️ 3 minutes . Toss in onion and as much chili as you like. Cook until softened, ⏱️ 4 minutes . Add garlic and toss until fragrant, about ⏱️ 1 minute longer. Season with salt and pepper .

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

   3

   Once water is boiling, add penne pasta to the pot. Cook until al dente, ⏱️ 10 minutes . Drain, reserving ½ cup of the pasta water, using strainer .

   penne pasta: 12 oz
4. 

   4

   Add roma tomatoes? Actually, I'll include the diced tomatoes and sugar: Add the diced tomatoes (from diced tomatoes ) and 1 teaspoon of the sugar to the pan. Bring to a simmer and cook until thickened, ⏱️ 10 minutes . Season with salt and pepper .

   roma, diced tomatoes: 2 can, sugar: 2 tsp, salt, pepper
5. 

   5

   Add the cooked penne and spinach to the sauce and toss until spinach is wilted. Stir in as much of the reserved pasta cooking water as needed to loosen the sauce and give it a loose consistency. Season with salt and pepper .

   spinach: 10 oz, salt, pepper
6. 

   6

   Divide the pasta between plates. Sprinkle with parmesan cheese and serve. title: Penne with a Kick source: name: HelloFresh url: https://www.hellofresh.com/recipes/penne-with-a-kick-597b428351d3f11af66a80b2 servings: 4 prep time: 10 minutes cook time: 20 minutes time required: 30 minutes difficulty: easy allergens: - Wheat - Milk tags: - Spicy rating: 4.5 rating_count: 5900 source_chef: Recipe Development Team review_highlights: [] nutrition: calories: 600 protein: 26 fat: 18 saturated fat: 7 carbohydrates: 88 sugar: 15 fiber: 8 cholesterol: 35 sodium: 730

   parmesan cheese: ½ cup
7. 7

   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 .

   red onion: 2 unit, garlic: 4 clove, roma tomato: 2 unit, chili pepper: 2 unit
8. 8

   Heat a drizzle of olive oil in a large pan over medium heat. Add half the pancetta (we sent more) and cook, tossing occasionally, until slightly crispy, ⏱️ 3 minutes . Toss in onion and a much chili pepper as you like. Cook until softened, ⏱️ 4 minutes . Add garlic and toss until fragrant, ⏱️ 1 minute longer. Season with salt and mixture of pepper to taste.

   olive oil: 2 tsp, pancetta: 3 oz, chili pepper: 1 unit, salt, pepper
9. 9

   Once water is boiling, add penne pasta to the pot. Cook until al dente, ⏱️ 10 minutes . Drain, reserving 1 quarter cup of pasta cooking water.

   penne pasta: 10 oz
10. 10

    Add diced tomatoes and 1 teaspoon of the sugar to the pan. Bring to a simmer and cook until thickened, ⏱️ 10 minutes . Season with salt and pepper .

    diced tomatoes: 2 can, sugar: 2 tsp, salt, pepper
11. 11

    Add penne pasta and spinach to sauce and toss until spinach is wilted. Stir in as much pasta cooking water as the carrot to loosen sauce and give a loose consistency. Season with salt and pepper .

    penne pasta: 2 oz, spinach: 10 oz, salt, pepper
12. 12

    Divide pasta between plates. Sprinkle with parmesan cheese and serve.

    parmesan cheese: ½ cup