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
Ingredients:
- 1 lb Penne
- 1 lb 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 Pancetta or bacon rashers cut into slivers
- 1/2 cup fresh flat-leaf (Italian) parsley, finely chopped
- 3 Tbsp extra virgin olive oil
- salt and freshly ground pepper
- freshly grated Parmesan cheese
- 450 g Penne
- 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
- 120 g Pancetta or bacon rashers cut into slivers
- 120 g fresh flat-leaf (Italian) parsley, finely chopped
- 3 Tbsp extra virgin olive oil
- salt and freshly ground pepper
- freshly grated Parmesan cheese
Chile, chili or chilli?

Chile with an “e” at the end is the correct spelling of the spicy red or green pepper in Spanish speaking countries and parts of the US. The plural is “chiles”. However in most parts of the US the term “chili” like in “Chili con Carne” is used for the peppers and the pepper powder. That’s confusing!
“Chile Powder” is the condiment containing only chiles, whereas “Chili Powder” is a spice mix. McCormick’s chili powder contains “chili peppers (the incorrect spelling), spices (no further details), salt, and silicon dioxide”. What I normally use are fresh or dried chiles, they give the best aroma. I might use chile powder once in a while, like the “Ancho Chile Pepper” powder from McCormick for Mexican or Tex-Mex seasonings. The ancho chile powder contains only dried ancho chile peppers and, like most condiment powders, silicon dioxide. This is an anticaking agent deemed harmless by the FDA, albeit the EFSA (European Food Safety Agency) recently raised concerns due to the use of nanoparticles.
The third version, “chilli,” is the spelling used in Britain, Australia, New Zealand and some other countries”.
In many countries the term “Red Pepper Flakes” is used for dried, crushed chile.
Preparation:
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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