---
title: Penne with a Kick
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/penne-with-a-kick-597b428351d3f11af66a80b2
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
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Pancetta/penne-with-a-kick.avif"
---
Wash and dry all produce. Bring a #large pot{} of salted water to a boil. Halve, peel, and dice @red onion{2%unit}. Mince or grate @garlic{4%clove}. Core, seed, and dice @roma tomato{2%unit}. Mince @chili pepper{1%unit}.

Heat a drizzle of @olive oil{2%tsp} in a #large pan{} over medium heat. Add half the @pancetta{4%oz} 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{}.

Once water is boiling, add @penne pasta{12%oz} to the pot. Cook until al dente, ~{10%minutes}. Drain, reserving ½ cup of the pasta water, using #strainer{}.

Add @roma tomatoes? Actually, I'll include the diced tomatoes and sugar: Add the diced tomatoes (from @diced tomatoes{2%can}) and 1 teaspoon of the @sugar{2%tsp} to the pan. Bring to a simmer and cook until thickened, ~{10%minutes}. Season with @salt{} and @pepper{}.

Add the cooked penne and @spinach{10%oz} 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{}.

Divide the pasta between plates. Sprinkle with @parmesan cheese{½%cup} 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
---
Wash and dry all produce. Bring a #large pot{} of salted water to a boil. Halve, peel, and dice @red onion{2%unit}. Mince or grate @garlic{4%clove}. Core, seed, and dice @roma tomato{2%unit}. Mince @chili pepper{2%unit}.

Heat a drizzle of @olive oil{2%tsp} in a #large pan{} over medium heat. Add half the @pancetta{3%oz} (we sent more) and cook, tossing occasionally, until slightly crispy, ~{3%minutes}. Toss in onion and a much @chili pepper{1%unit} 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.

Once water is boiling, add @penne pasta{10%oz} to the pot. Cook until al dente, ~{10%minutes}. Drain, reserving 1 quarter cup of pasta cooking water.

Add @diced tomatoes{2%can} and 1 teaspoon of the @sugar{2%tsp} to the pan. Bring to a simmer and cook until thickened, ~{10%minutes}. Season with @salt{} and @pepper{}.

Add @penne pasta{2%oz} and @spinach{10%oz} 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{}.

Divide pasta between plates. Sprinkle with @parmesan cheese{½%cup} and serve.