Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and dice the onions. Mince or grate the garlic. Core, seed, and dice the roma tomatoes. Mince the chili pepper. TIP: Be sure to wash your hands, cutting board, and knife after handling the chili peppers.

Start the sauce: Heat a large drizzle of oil in a large pan over medium heat. Add the pancetta and cook for 2-3 minutes, until slightly crispy. Add the onion and as much chili pepper as you can handle (or leave it out entirely for the kids!) to the pan. Cook, tossing for 3-4 minutes, until softened. Add the garlic and cook for another 1 minute, until fragrant. Season with salt and pepper.

Add the penne to the boiling water and cook for 9-11 minutes, until al dente. Drain.

Add the roma tomatoes, the boxes of diced tomatoes, and 1 teaspoon sugar to the pan. Bring to a simmer, cooking for 10 minutes, until thickened. Season with salt and pepper.

Add the drained penne and the arugula to the sauce and toss for 1-2 minutes, until the arugula is wilted. Season with salt and pepper. TIP: If your pan is too small, you can also toss together in a large bowl.

Serve the penne arrabbiata sprinkled with parmesan cheese and enjoy!