Reviewed: Oct. 3, 2011

I agree with other reviews for this recipe, I don't care of it's a true Arrabbiata, this was fantastic! The flavors are amazing. I did make one change; I used anchovie paste instead of fillets. Mentally, that was much easier for me to work with. This recipe also heats up nicely for leftovers.

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Reviewer:

Mollie Mary Frances

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Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Austin, Texas, USA

Reviewed: Sep. 26, 2010

Tasty & spicy. Whole wheat penne, kalamata olives and chopped smoked sausage are what I used. Omitted anchovies. Fairly economical if you have some of those pantry basics on hand.

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Reviewer:

SonjaL

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Mar. 1, 2008

I could care less if this is a true "Arrabbiata", it is a fabulous recipe with such depth of flavor! I took advice from other reviewers and cut back a little on the red pepper, and it was a huge success. Everyone loved it, and there were no leftovers! Thanks for an awesome recipe.

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4 users found this review helpful

Reviewer:

Robin H

Reviewed: Feb. 5, 2007

My husband and I love this recipe. We follow the directions exactly, and enjoy the results time after time. This makes for great left-overs as well.

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Reviewer:

PrincessCakie

Cooking Level: Beginning

Living In: Spokane, Washington, USA

Reviewed: Jan. 8, 2007

Lively, spicy melange of flavors, I will be making this again. I admire an inventive cook who is adventurous with traditional recipes, kudos!

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Reviewer:

TheAolele

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 12, 2006

It was okay. The recipe is more like puttanesca with mushrooms. I used regular bacon b/c that is what I had on hand.

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Reviewer:

DANCEOTTER

Cooking Level: Intermediate

Reviewed: Nov. 16, 2006

I cut down the crushed pepper and eliminated the wine. Very tasty.

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Reviewer:

LADYC20054

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Brownsburg, Indiana, USA

Reviewed: May 8, 2006

We loved this dish. Just heavenly! Next time I will use 1/2 t. crushed red pepper instead of the 1 1/2. Just a bit firey for me but my guests loved it. It can always be added of course. Just depends on your taste for heat. A little anchovy paste is also an easy substitute for the fillets.

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Reviewer:

SCHNICKELFRITZ

Cooking Level: Expert

Living In: Bloomington, Illinois, USA

Reviewed: Jan. 10, 2002

Though tasty, I have to agree with Pino - this is not an arrabiata and should not be classified as such. Also, no true Italian would put cheese on an arrabiata (nor is cheese appropriate with fish and pasta. Trust me.)

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7 users found this review helpful