• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and finely dice onion. Peel and mince garlic. Pick parsley leaves from stems; mince leaves.

• Place bacon* on a baking sheet. • Roast on top rack until crispy, 15-20 minutes. • Once bacon is cool enough to handle, chop into bite-size pieces.

• Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. • Reserve 1/2 cup pasta cooking water, then drain.

• While pasta cooks, heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and chili flakes to taste. (TIP: Skip the chili flakes if you’re not a fan of spicy food.) Cook, stirring, until onion is softened, 3-4 minutes. • Stir in garlic and cook until fragrant, 1 minute.

• Add marinara, Italian Seasoning, stock concentrate, half the vinegar, 1/4 cup reserved pasta cooking water, and 1 tsp sugar to pan. (For 4 servings, use all the vinegar, 1/2 cup reserved pasta cooking water, and 2 tsp sugar.) Bring to a boil, then reduce heat to medium low. Simmer, stirring, until slightly thickened, 10 minutes.

• Add drained penne and half the bacon to pan with sauce; stir until thoroughly combined. Taste and season with salt and pepper.

• Divide penne arrabiata between plates. Garnish with Parmesan, remaining bacon, minced parsley, and more chili flakes if desired. Serve.