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penne with arrabbiata sauce

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Warning: this pasta dish is HOT, and I do mean H - O - T! Arrabbiata means angry, and angry can mean "with heat," so be prepared. If you prefer it not-so-hot, you could cut back on the red pepper. Recipe: Comfort Food 2013 Photo: bellalimento.com

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For penne with arrabbiata sauce

  • 8 oz
    packaged dried penne pasta
  • 1 Tbsp
    olive oil
  • 1 lg
    onion, chopped (1 cup)
  • 3 oz
    pancetta, chopped (1/2 cup) or 1/2 cup chopped bacon
  • 4 clove
    garlic, minced
  • 1/2 c
    chianti, dry red wine or vegetable broth
  • 1 can
    (28 oz.) crushed tomatoes, undrained
  • 1/4 c
    snipped fresh italian (flat-leaf) parsley
  • 2 tsp
    dried oregano, crushed
  • 1/2 tsp
    kosher or sea salt or 1/4 teaspoon table salt
  • 1/2 to 1 tsp
    crushed red pepper
  • 1/4 tsp
    ground black pepper
  • snipped fresh italian (flat-leaf) parsley
  • grated, finely shredded or shaved parmigiano-reggiano cheese

How To Make penne with arrabbiata sauce

  • 1
    For Pasta: In a large saucepan, cook pasta in boiling, lightly salted water according to package directions. Drain; reserve 1 cup pasta-cooking water. Return pasta to hot pan; cover and keep warm. Set pasta water aside.
  • 2
    Meanwhile, for tomato sauce: In a large saucepan, heat oil over medium heat. Add onion, pancetta and garlic. Cook and stir for 3 to 4 minutes or until pancetta begins to brown. Remove saucepan from heat. Add the wine. Return to heat and cook on medium-high heat, scraping up all the brown bits in the pan, about 3 minutes or until almost all the liquid is absorbed.
  • 3
    Stir in the undrained tomatoes, 1/4 cup parsley, the oregano, salt, crushed red pepper and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until sauce is thickened to desired consistency, stirring occasionally.
  • 4
    Add the pasta to the hot tomato sauce. Toss to combine. If mixture is dry, add a little of the reserved pasta cooking water. Sprinkle each serving with additional snipped parsley and Parmigiano-Reggiano cheese.
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