Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and dice onion. Mince or grate garlic. Core, seed, and dice Roma tomato. Mince chili pepper.

Heat a drizzle of olive oil in a large pan over medium heat. Add half the pancetta from package (we sent more) and cook until slightly crispy, 2-3 minutes, tossing occasionally. Toss in onion and as much chili pepper as you like (careful—it’s spicy). Cook until softened, 3-4 minutes. Add garlic and toss until fragrant, about 1 minute longer. Season with salt and pepper.

When water is boiling, add penne to large pot. Cook until al dente, 9-11 minutes. Drain, reserving 1/2 cup cooking water.

Add Roma tomato, diced tomatoes, and 1 tsp sugar to pan. Bring to a simmer and cook until thickened, about 10 minutes. Season with salt and pepper.

Add penne and spinach to sauce and toss until spinach is wilted. If needed, stir in a splash of pasta water to loosen sauce and give it an oozy consistency. Season with salt and pepper.

Divide arrabbiata between plates. Sprinkle with Parmesan and serve.