This is another Hello Fresh dish that I’m sharing. Arrabbiata, translating to “angry” in Italian, is known for its kick. They’ve reinvented this Italian classic by adding salty pancetta to the mix. Wilting arugula into the sauce is a great way to sneak in extra greens. If you’re not a fan of heat, simply leave out the chili pepper!
“HelloFresh” is an international food company, with local branches in Germany, the United Kingdom, the United States, Australia, Belgium, and Austria. The company was founded in 2011 in Berlin by Dominik Richter, Thomas Griesel, and Jessica Nilsson. I was turned onto it by a friend who had referred me when I received a free box! (Yes, I’ll take $69 worth of free food anytime!) I was really excited when I heard that Jamie Oliver had partnered with HelloFresh and together are combining forces to get people cooking nutritious, tasty food from scratch!
Their common goal is to provide people with top-quality produce and quick & easy recipes. They want to give people the guidance needed to create flavorsome, exciting home-cooked meals. At the bottom of this post, I’ll include some pictures of the delivery of the box! Everything I’ve prepared so far has been very delicious and flavorful and I’m sure I will remake some of these dishes in the future!
This particular dish was a very large portion and this recipe serves two! I modified it slightly by adding additional onion and the red pepper. Bill loved this dish!! I’m including Weight Watchers *SmartPoints™
6 oz. Penne Pasta *7
1 Red Onion, medium
1/2 Sweet Onion, medium
1/2 Teaspoon of Sugar (or substitute)
2 oz. Pancetta, *9
1 Tablespoon Green Hot Chili Peppers
1 Garlic clove, pressed
3⁄4 Cup Cherry Tomatoes, fresh
1 Roma Tomato, medium
2 oz. Arugula
1⁄4 Cup Parmesan Cheese, grated *4
1⁄2 Tablespoon Olive Oil, *2
14 oz. Tomatoes, Italian Style, crushed
1⁄2 Sweet Red Pepper
Prep: Wash and dry all produce. bring a large pot of salted water to a boil. Halve, peel and dice the red pepper and onion. Press the garlic. Core, seed, and dice the Roma tomato. Mince the chili pepper. Tip: Be sure to wash your hands, cutting board, and knife after handling the chili pepper.
Start the sauce: Heat a drizzle of oil in a large pan over medium heat. Add the pancetta and cook for two to three minutes, until slightly crispy. Add the onion and as much chili pepper as you like (start with less and you can always add more!) to the pan. Cook, tossing for three to four minutes, until softened. Add the garlic and cook for another minute, until fragrant. Season with salt and pepper.
Boil the penne: add the penne to the boiling salted water and cook for nine to eleven minutes, until al dente. Drain.
Add the red peppers and cook for another two to three minutes.
Simmer the sauce: Add the Roma tomato, the box of diced tomatoes, and 1/2 teaspoon of sugar to the pan. (I used substitute) Bring to a simmer, cooking for at least 10 minutes, until thickened. Season with salt and pepper.
Finish the penne: I chose not to add the drained penne, rather pour the sauce over the pasta so that I could measure my portion, but this is when you would do that. Then also the arugula to the sauce and toss for about a minute, until the arugula is wilted. Season with salt and pepper, to taste.
Each dish comes with its own instruction card that includes a description, the ingredients, step by step instructions, portions, etc.
This recipe served two people: Calories: 577, Fat: 16 g, Sat. Fat: 6 g, Protein: 25 g, Carbs: 91 g, Sugar: 18 g, Sodium: 802 mg, Fiber: 6 g 13 Weight Watchers SmartPoints™ per serving. (mine was slightly less without the sugar)