Published Mar 12th
Prep - Cook - Additional - Ready In -
Servings 4 to 6 servings Calories 779.2

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.

Recipe Ingredients

  • 1 ½ pounds penne pasta
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 4 cloves garlic, sliced
  • 4 cups canned whole tomatoes, crushed
  • 3 tablespoons capers
  • ½ cup pitted and halved green olives
  • 1 ½ teaspoons crushed red pepper
  • 3 anchovy filets, rinsed and chopped
  • 6 leaves fresh basil
  • 1 pinch salt
  • ground black pepper to taste
  • ⅓ cup red wine
  • 1 cup fresh sliced mushrooms
  • 6 ½ ounces pancetta bacon, finely chopped

Cooking Directions

  1. 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. 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. 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. 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.

Nutrition Facts

  • Calories 779.2
  • Carbohydrate 112.2 g
  • Cholesterol 26.8 mg
  • Fat 24.8 g
  • Fiber 7.7 g
  • Protein 25.8 g
  • Saturated Fat 6.9 g
  • Sodium 1165.3 mg
  • Sugar 10.6 g


  1. 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. - Read more ...
  2. 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.
  3. 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.
  4. I cut down the crushed pepper and eliminated the wine. Very tasty.
  5. 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 - Read more ...
  6. 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.)
  7. 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!
  8. 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 - Read more ...
  9. 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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