All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Arrabiata: we can't spell it, or pronounce it, but we do love to eat it. Order it up and you'll see why: tenderly spicy ground turkey, with marinara sauce and tomatoes, easily coming together in one pan. And not one, but two cheeses put their delicious stamp on this dish, nutty Parmesan and warm mozzarella. We'll never win a spelling bee, but who cares? Our new dinner is delicious!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using 24 oz turkey, follow same instructions as 12 oz ground turkey, adding 1/4 tsp. salt.
If using ground beef or ground pork, follow same instructions as ground turkey.
If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Crumble, and add to penne as garnish.
Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Cook the Turkey
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add turkey and a pinch of salt to hot pan. Stir occasionally, breaking up meat, until no pink remains, 7-9 minutes.
Transfer turkey to a plate. Reserve pan; no need to wipe clean.
Start the Pasta
Return pan used to cook turkey to medium-high heat and add 1 Tbsp. olive oil. Add tomatoes and shallot to hot pan. Stir occasionally, breaking up tomatoes as they soften, until tender, 3-4 minutes.
Add marinara sauce, 3 cups water, pasta, ¼ tsp. salt, and ¼ tsp. pepper. Bring to a simmer.
Once simmering, reduce heat to medium. Cover, and stir occasionally until pasta is al dente and saucy, 18-20 minutes.
Finish the Pasta
Uncover pan and add turkey and any accumulated juices, mozzarella, half the Parmesan (reserve remaining for garnish), red pepper flakes (to taste), and a pinch of salt.
Stir until heated through and sauce thickens to coat pasta, 2-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping pasta with remaining Parmesan. Bon appétit!
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