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Pancetta Arrabiata Spirals
Pancetta Arrabiata Spirals

Pancetta Arrabiata Spirals

The classic combo of onion, garlic and tomato pair brilliantly with salty pancetta and basil in this pasta sauce. The real hero of the dish is the fresh and dried chilli which adds flavour and warmth. If you’re feeling brave, amp up the amount of chilli flakes you add and enjoy this dish the traditional, ‘angry’ Italian way. WARNING: these little suckers pack a punch! Buon appetito.

Tags:
High Protein
Nut Free
Spicy
Under 30 Minutes
Allergens:
Milk
Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

red onion

1 portion

pancetta

¼ tsp

chilli flakes

1 clove

garlic

1 tin

diced tomatoes

1

tomato

1 bunch

basil

½ bag

rocket

1

long red chilli

½ block

Parmesan cheese

250 g

Spiral Pasta

Not included in your delivery

1 tbs

olive oil

2 tbs

white wine

½ tsp

sugar

Nutritional Values

per serving
Calories3040 kcal
Fat17.9 g
of which saturates4.4 g
Carbohydrate101 g
of which sugars10.2 g
Protein33.1 g
Sodium941 mg
The average adult daily energy intake is 8700 kJ

Utensils

Grater
Knife
Pot
Strainer
Deep-Set Pan

Cooking Steps

1

To prepare the ingredients, finely chop the red onion, pancetta (rind removed), and tomato. Peel and crush the garlic. Finely slice the basil and long red chilli, and grate the Parmesan cheese.

2

In a large pot, bring some salted water to the boil. Add the wholemeal spiral pasta to the boiling water and cook for approximately 10 minutes or until ‘al dente’, stirring regularly to ensure that the pasta does not stick. Drain and set aside.

3

Meanwhile, heat the olive oil in a large, deep frying pan over a medium-high heat. Add the onion, pancetta, and chilli flakes. Start with only half of the chilli flakes if you don’t like things to get too spicy! Cook for 3-4 minutes or until the onion has softened. Add the garlic and cook for 1 minute or until fragrant. Add the white wine, diced tomatoes, tomato, sugar and the basil and bring to a simmer. Simmer for 3-4 minutes or until slightly thickened.

4

Add the drained pasta to the pan and stir through the rocket. Season well with salt and pepper.

5

Scoop generous spoonfuls of this rustic pasta into serving bowls. If you like a chilli hit, sprinkle it with the fresh chilli and top with the Parmesan cheese.

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