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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Robin H

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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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PrincessCakie

Cooking Level: Beginning

Living In: Spokane, Washington, USA

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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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MichaelsRose

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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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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DANCEOTTER

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Reviewed: Nov. 16, 2006

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

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LADYC20054

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Brownsburg, Indiana, USA

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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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SCHNICKELFRITZ

Cooking Level: Expert

Living In: Bloomington, Illinois, USA

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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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EMOLINARO

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Reviewed: Dec. 14, 2001

Sure, it may not be an authentic arrabbiata, but boy is this recipe TASTY! I've served it at several dinner parties with rave reviews!

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calamari

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Reviewed: Oct. 27, 2001

Another distorted vision of a dish that suppose to be fresh and simple./ This recepie is a mix of "pasta Puttanesca"+"Marinara"and a little of Arrabbiata. If you ever Serve this dish to an italian (born and rased in italy), please don't call it arrabbiata thank you very much and sorry.

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PINO69

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Reviewed: Feb. 26, 2001

great recipe, lots of flavor. make sure you don't buy the tomatos that are already crushed; it makes things a bit too soupy. don't skimp on the anchovies or other things that give the flavor. they can be overpowered later while simmering with the tomatos. what makes this dish so great is the daring flavor and uniqueness of the anchovies, capers, and olives. do not leave these out!!! takes about an hour including prep time, and was very easy (even for a college student)

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