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My review
Penne All' Arrabbiata
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."
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Ingredients
servings 779 calsOriginal recipe yields 5 servings (4 to 6 servings)
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Directions
{{model.addEditText}} Print- 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.
- 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.
- Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), ground black pepper and wine.
- 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.
Nutrition Facts
Per Serving: 779 calories; 24.8 g fat; 112.2 g carbohydrates; 25.8 g protein; 27 mg cholesterol; 1165 mg sodium. Full nutrition
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Reviews
Read all reviews 1516 Ratings
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Most helpful positive review
12/14/2001
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!
Most helpful critical review
10/27/2001
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 ita...
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10/27/2001
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 ita...
1/10/2002
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 ...
12/14/2001
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!
3/29/2015
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 th...
2/26/2001
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. ...
10/3/2011
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. ...
3/1/2008
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 hug...
5/8/2006
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 dep...