Skillet Pork and Penne Arrabiata

A robust and spicy one-skillet pasta dish featuring savory ground pork, fiery arrabiata sauce, and penne pasta, rounded out with a fresh salad and toasted garlic bread for a complete, quick, and comforting meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 8
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.37/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• quick
• one-pot
• comfort food
• spicy
• budget-friendly

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 1.5 pound ground pork
• 1.5 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 1.5 teaspoon salt
• 1 can crushed tomatoes (28 ounce)
• 3 cup chicken broth
• 1 package penne pasta (16 ounce, uncooked)
• 0.5 cup Parmesan cheese (grated, for serving)
• 0.25 cup fresh parsley (chopped, for garnish)
• 1 whole garlic bread (1 pound, store-bought)
• 1 package mixed greens salad (10 ounce, bag)
• 0.5 cup Italian dressing

Instructions

1. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 diced yellow onion and cook until softened, about 3-4 minutes.
2. Add 4 minced garlic cloves and 1 1/2 pounds ground pork to the skillet. Break up the pork with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
3. Stir in 1 1/2 teaspoons red pepper flakes, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1 1/2 teaspoons salt. Cook for 1 minute until fragrant.
4. Pour in 1 can crushed tomatoes and 3 cups chicken broth. Bring the mixture to a simmer.
5. Add 1 package uncooked penne pasta to the skillet, stirring to submerge. Reduce heat to medium-low, cover, and cook for 12-15 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. While the pasta cooks, prepare your sides.
6. Preheat oven or toaster oven to the temperature indicated on your 1 loaf store-bought garlic bread packaging. Bake until golden and crisp, typically 5-7 minutes.
7. In a large bowl, combine 1 bag mixed greens salad with 1/2 cup Italian dressing.
8. Once pasta is cooked, remove skillet from heat and let it rest for 5 minutes. The sauce will thicken as it cools. Serve hot, garnished with 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh parsley, alongside the garlic bread and dressed mixed greens.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. For a milder spice, reduce the red pepper flakes.

Nutrition (per serving)

• Calories: 675
• Protein: 34.2 g
• Carbohydrates: 65.5 g
• Fat: 30.8 g
• Fiber: 5.1 g
• Sodium: 760 mg
• Saturated Fat: 11.2 g
• Sugar: 7.3 g
• Cholesterol: 78 mg