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Penne All' Arrabbiata

By: MARBALET  
"Arrabbiata is Italian for "angry," which refers to the spicy red peppers in this dish. Garnish with grated Romano cheese and fresh parsley, if desired."

Rating: This weblink has been rated 11 times with an average star rating of 4.1 Read Reviews (10)

Rate/Review | 213 people have saved this

 

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Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 1 1/2 pounds penne pasta
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 4 cloves garlic, sliced
  • 4 cups canned whole tomatoes, crushed
  • 3 tablespoons capers
  • 1/2 cup pitted and halved green olives
  • 1 1/2 teaspoons crushed red pepper
  • 3 anchovy filets, rinsed and chopped
  • 6 leaves fresh basil
  • 1 pinch salt
  • ground black pepper to taste
  • 2/3 cup red wine
  • 1 cup fresh sliced mushrooms
  • 6 1/2 ounces pancetta bacon, finely chopped

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat the extra virgin olive oil in a large skillet and saute the onion until transparent. Add garlic and saute until soft, then the pancetta and cook until bubbling and transparent.
  3. Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), ground black pepper and wine.
  4. Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes longer, add the basil leaves, then toss in the cooked pasta and sprinkle generously with cheese and parsley. Serve immediately.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 779 | Total Fat: 24.8g | Cholesterol: 27mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2003 by EMOLINARO 
Though tasty, I have to agree with Pino - this is not an arrabiata and should not be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2003 by calamari Supporting Member (Click to learn more about Supporting Membership)
Sure, it may not be an authentic arrabbiata, but boy is this recipe TASTY! I've served it at... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2006 by SCHNICKELFRITZ 
We loved this dish. Just heavenly! Next time I will use 1/2 t. crushed red pepper instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by VEER0X 
great recipe, lots of flavor. make sure you don't buy the tomatos that are already crushed;... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by PINO69 
Another distorted vision of a dish that suppose to be fresh and simple./ This recepie is a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2008 by Robin H 
I could care less if this is a true "Arrabbiata", it is a fabulous recipe with such depth of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2007 by PrincessCakie 
My husband and I love this recipe. We follow the directions exactly, and enjoy the results... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2007 by MichaelsRose 
Lively, spicy melange of flavors, I will be making this again. I admire an inventive cook who... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2006 by DANCEOTTER 
It was okay. The recipe is more like puttanesca with mushrooms. I used regular bacon b/c that... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2006 by LADYC20054 
I cut down the crushed pepper and eliminated the wine. Very tasty. MORE

 
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