home iconhome iconRecipe Archive
arrow right iconarrow right icon
Italian Recipes
Pancetta Penne all’Arrabbiata

Pancetta Penne all’Arrabbiata

with Chives and Garlic Ciabatta

Family Friendly
Read more

These warming and hearty Penne all’Arrabbiata with Pancetta are bursting full of flavours and make the perfect dinner night option, from HelloFresh.

Preparation Time30 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 unit(s)

Echalion Shallot

60 grams

Pancetta Lardons

1 pack(s)

Finely Chopped Tomatoes with Basil

1 pot(s)

Smoked Paprika

1 pot(s)

KNORR Chicken Stock

200 grams

Wheat Penne Pasta


1 unit(s)

Garlic Clove

1 unit(s)



1 pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

1 bunch(es)


1 pinch

Chilli Flakes

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3410 kJ
Energy (kcal)815 kcal
Fat23.0 g
of which saturates7.0 g
Carbohydrate113 g
of which sugars20.0 g
Protein34 g
Salt5.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
download icondownload icon
Roast the Pepper
Roast the Pepper

Preheat your oven to 200°C and bring a large saucepan of water to the boil. Halve the pepper, remove the core and seeds, thinly slice. Place on a baking tray, drizzle with oil and season with salt and pepper. Toss, spread out in a single layer, roast on the top shelf of your oven until soft and charred, 15 mins. We will add it to the sauce later. Meanwhile, halve, peel and thinly slice the shallot.

Start the Sauce
Start the Sauce

Heat a splash of oil in a frying pan on medium-high heat. Fry the pancetta until it's crispy, 3-4 mins. Stir in the shallot and cook until soft, 3-4 mins, stirring regularly. Add the chopped tomatoes, smoked paprika and stock pot. Stir to dissolve, lower the heat and simmer gently until the sauce is nice and thick, 10 mins. TIP: Add a splash of water if the sauce looks a little dry. Add the roasted pepper to the sauce once it's ready.

Cook the Pasta
Cook the Pasta

Meanwhile, add the penne and a large pinch of salt to your pan of boiling water and cook until tender, 12 mins.

Garlic Bread Time
Garlic Bread Time

Meanwhile, peel and grate the garlic (or use a garlic press) and mix with the olive oil (see ingredients for amount). Season with a pinch of salt. Halve the ciabatta length ways (as if you were making a sandwich) and spoon or brush the garlic oil across the cut sides of the ciabatta. Sprinkle over half the cheese then pop on the baking tray you used for the pepper. Bake on the top shelf of your oven until golden, 6-8 mins.

Finish the Sauce
Finish the Sauce

Meanwhile, roughly chop the chives (or use scissors if that's easier). When the pasta is cooked, drain it in a colander and stir it into your thickened tomato sauce. Stir in half the chives and half the Italian hard cheese (and another splash of water if you want it to be a bit saucier).


Serve in bowls and sprinkle over the remaining chives. Add a small pinch of chilli flakes if you like a bit of heat (but be careful they're hot!). Slice the ciabatta diagonally into triangles and serve alongside. Enjoy!