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Easy prep
20 minutes

Garlic & Pork Bucatini All’Arrabbiata

with Side Salad & Shaved Parmesan

Cooking time

20 minutes




1050 /serving

When in Rome… do as the Romans do. This spirited (and slightly piquant) homemade arrabbiata sauce coats thick spaghetti-like bucatini noodles. Ground pork spices up nicely thanks to our All’Arrabbiata spice blend and simmers along like a dream in a cherry tomato sauce. A green side salad of crunchy radish and sliced beet is dressed in a sweet-tasting balsamic vinaigrette.

We will send you:

  • 285g Ground pork
  • 15ml Minced garlic
  • 1 Bunch of parsley
  • 60g Sliced radishes
  • 60g Julienned beets
  • 1 Head of lettuce
  • 45ml Rich, Snappy Whipped Balsamic vinaigrette
  • 225g Bucatini
  • 400ml Cherry tomatoes (canned)
  • 25g Shaved Parmesan (contains rennet)
  • 10g All’Arrabbiata spice blend (garlic, onion, basil, parsley, oregano, thyme, cayenne pepper, black pepper, sage, kosher salt)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Large pan
1 or 2 tbsp Butter
Salt & pepper
Total Fat
45 g
Saturated Fat
14 g
960 mg
Total Carbs
110 g
16 g
51 g
11 g
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Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Start the arrabiata
While the pasta boils, in a large pan, heat a generous drizzle of oil on medium-high. Add the ground pork* and garlic; season with the spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through. Add the cherry tomatoes and bring to a simmer. Cook, stirring occasionally, 4 to 6 minutes, until the flavours have combined and the sauce has reduced.
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Mise en place
While the sauce simmers, roughly chop the parsley leaves and stems. Roughly chop the lettuce, discarding the root end. In a large bowl, make the salad by combining the lettuce, radishes, beets, vinaigrette and ½ the parsley; toss to combine and season with S&P to taste.
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Finish the arrabiata
To the pan of sauce, add the cooked pasta, ½ the reserved cooking water and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 30 seconds to 1 minute, until combined; season with S&P to taste. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the finished pasta between your plates. Garnish with the Parmesan and remaining parsley. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.