Penne All' Arrabbiata Recipe -
Penne All' Arrabbiata Recipe

Penne All' Arrabbiata

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"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."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2003

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!

Most Helpful Critical Review
Aug 29, 2002

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.


14 Ratings

Dec 29, 2003

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.)

Mar 31, 2015

Fantastica! A mix of a Putanesca, Amatriciana and Arrabbiata, this hearty pasta is quite delicious no matter what you call it. A houseful of real Italians (bred, born and raised in Italy) ate this and loved it. I used taggiasca olives and suggest using olives in oil rather than brine for a rustic, authentic flavor. I cooked it the length of time required and was surprised that it cooked down so quickly, so that is a plus too. Lunch was ready in less than 20 minutes. Thanks Marbalet for your recipe.

Aug 29, 2002

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)

Oct 03, 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.

Mar 03, 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.

Nov 16, 2006

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


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  • Calories
  • 779 kcal
  • 39%
  • Carbohydrates
  • 112.2 g
  • 36%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 1165 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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