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Penne with Beef & Pork Arrabbiata
Chef Terry's meaty Arrabbiata sauce has layer upon layer of comforting flavor. It starts with a mix of seasoned ground beef and pork, simmered into a rich tomato sauce with just a kick of spice. The sauce is paired with perfectly cooked penne rigate and topped with Parmesan and fresh ricotta for a balancing touch of richness.
Nutritional facts
Protein
41g
Carbs
47g
Calories
710
Fat
40g
Ingredients
Canola and Olive Oil Blend, Plum Tomato, Penne, Garlic, Onion, Kosher Salt, Parmesan Cheese, Ricotta Cheese, Ground Pork, Ground Beef, Crushed Red Pepper, Basil, Italian Parsley
Reviews
Based on 0 reviews
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About Teresa Wilson
Born in Denver, Colorado, Chef Teresa Wilson spent much of her early life traveling throughout the United States — as well as Spain and Japan — before moving to Austin as an eighth-grader in 1975. She received a full scholarship to attend The University of Texas at Austin and graduated with a B.S. in chemical engineering. Wilson got her start in the restaurant business in 1980 by honing her restaurant management skills in Bill Miller Bar-B-Q's management program. She went on to become acting manager at Basil’s Restaurant in Austin from 1983 to 1999 and eventually established herself as head chef at some of the city's most renown restaurants, including Basil’s, Aquarelle, and Sala & Betty, her most recent venture where she was chef/owner. Wilson enjoys jogging, reading, her four children, and traveling.
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