Penne all’Arrabbiata Recipe

Penne all’Arrabbiata

One of the best-known pasta recipes in Italy, a tasty dish made with simple ingredients. I serve it with nice crusty bread and a glass of wine. All’arrabbiata means “fiery style”, named as such due to the heat of the peppers.  

Yield: 4

Time: 30 minutes


  • 1 lb (450 g) Penne
  • 1 lb (450 g) very ripe fresh tomatoes, peeled, seeded and chopped
  • 2 small chile peppers, diced
  • 1 medium-size onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 oz (120 g) Pancetta or bacon rashers cut into slivers
  • 1/2 cup (14 g) fresh flat-leaf parsley, finely chopped
  • 3 Tbsp extra virgin olive oil
  • salt and freshly ground pepper
  • freshly grated Parmesan cheese


Bring water to a boil for cooking the Penne. Add salt and 1 tablespoon olive oil. The water should be lightly salted.

In a saucepan heat 2 tablespoons olive oil over medium-high heat. Add the pancetta slivers and onions. Sauté over low heat for about 10 minutes or until onions are glazed. Add garlic, chile peppers, and diced tomatoes. Taste for salt and pepper. Leave sauce simmering over low heat for another 15-20 minutes.

Cook Penne according to package instructions. Drain Penne in a colander. Return it to the cooking pot. Add tomato pancetta onion sauce and mix it gently into the pasta. Sprinkle with the parsley and serve it with Parmesan.

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