Penne Arrabbiata

There are 1001 different versions of penne arrabbiata. Here’s mine. (So does that now make 1002? 🙂 )  The name means angry penne because of the chilli. Feel free to adjust the chillies if you prefer it milder or hotter. I even heard of someone cooking it without any chilli! They still insisted on calling it penne arrabbiata though. I would have thought penne felice would have been more appropriate 🙂 Serves 4

Penne arrabbiata ingredients

Penne arrabbiata ingredients

  • 320 g  penne rigate
  •  100 g  pancetta — cubed
  •  2 Fresh or dried chillies — chopped
  •  2 cloves  garlic — chopped
  • 200 g tomato — peeled, seeded and chopped
  • 50 g parmesan cheese — grated
  • A large sprig of parsley — chopped
  1. Fry the pancetta for a few minutes. Add the garlic and chilli and fry for
    a few more minutes
  2. Add the tomatoes and cook over medium heat for around 20 minutes
  3. Cook the pasta until al dente
  4. Mix the sauce with the pasta and then mix in the cheese and parsley.
Penne arrabbiata finished dish

Penne arrabbiata finished dish

5 thoughts on “Penne Arrabbiata

  1. We lived in Italy for 3 years and LOVED the food. So simple, yet delicious. The Pasta Arrabiata we had was a bit of a creamy, spicy tomatoe sauce. I’d love to find this true Italian recipe.


  2. Hi Michael

    Yes it’s very similar to Amatriciana. The only difference that I can see is that Amatriciana wouldn’t usually include garlic and herbs. The other possible difference is that ‘guanciale’ is more traditional in Amatriciana than pancetta, but it’s pretty much the same thing 🙂

    Here’s a link to an Amatriciana recipe I posted a while back

    Thanks for dropping in


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