Penne Arrabiata with Kale Caesar
A spicy Roman classic with a Cookwise twist. “Arrabbiata” means “angry” in Italian, a nod to the fiery chiles that give this tomato sauce its signature kick. We add Calabrian chiles for a deep, smoky heat and a slightly fruity note, then toss in crispy pancetta for savory richness. Served alongside a kale Caesar, this meal is guaranteed to warm your heart and stomach!
Yield: All recipes serve 2 people
Chef Notes: Add more or less calabrian chile to taste. Calabrian chiles are often packed in oil and sold in specialty stores. If you cannot find them, substitute chile flake instead.
Components
Arrabbiata Sauce with Pancetta
Cooked Penne
Caesar Dressing
Massaged Kale
Parmesan
Mise
Arrabbiata Sauce with Pancetta
Dice 3 oz pancetta.
Mince 3 cloves garlic.
Mince 1–2 t Calabrian chiles.
Cook diced pancetta in a pan over medium heat until crispy. Remove and set aside, leaving the fat in the pan.
Add 2 T olive oil garlic, and chiles. Cook until fragrant.
Add 1 can (28 oz) crushed tomatoes, ½ t salt and ¼ t pepper. Simmer 10–12 minutes.
Cook 12 oz penne in salted water until al dente. Drain and set aside for tossing in the sauce.
Caesar Dressing
Mince 1 clove garlic.
In a small bowl or the bowl of a food processor whisk together 1 egg yolk, 2 T lemon juice, 1 t Dijon, minced garlic, 2-4 anchovies, and a pinch of salt & pepper.
Slowly drizzle in ½ C olive oil while whisking constantly to create a smooth, creamy emulsion.
Taste and adjust seasoning if needed.
Kale Caesar
Wash and chop 6 cups kale, removing thick stems.
Toss kale with the Caesar dressing, massaging until slightly softened.
Top with ¼ C grated Parmesan and ¼ C toasted breadcrumbs.
Finish
Reserve ½ C pasta cooking water before draining. Toss the cooked penne into the arrabbiata sauce with pancetta, adding a splash of pasta water as needed.
Plate the pasta, sprinkle with crispy pancetta and chopped parsley.
Serve the kale Caesar on the side
Finish with extra Parmesan on the salad and a drizzle of olive oil over the pasta if desired.
