About this recipe:This is a great casual dinner party dish garnished with freshly grated Pecorino cheese and chopped parsley. Arrabbiata literally means "angry" in Italian, a nod to the spicy kick in this dish.
1 (500g) pack penne pasta
1 tablespoon extra virgin olive oil
1 onion, chopped
4 cloves garlic, sliced
2 (70g) packs pancetta, chopped
3 tablespoons capers
50g (2 oz) fresh sliced mushrooms
50g (2 oz) green olives, pitted and halved
1 1/2 teaspoons dried crushed chillies
3 anchovy fillets, rinsed and chopped
1 pinch salt
freshly ground black pepper to taste
150ml (5 fl oz) red wine
3 (400g) tins whole plum tomatoes
6 leaves fresh basil
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Method Prep:15min › Cook:30min › Ready in:45min
Cook penne according to package instructions; drain.
Heat the extra virgin olive oil in a large frying pan and sauté the onion until transparent. Add garlic and sauté until soft, then add the pancetta and cook until just crisp.
Add the capers, mushrooms, olives, chillies, anchovies, salt (use only a pinch because of the anchovies), black pepper and wine.
Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes, add the basil leaves, then toss in the cooked pasta and sprinkle generously with cheese and parsley. Serve immediately.
Altered ingredient amounts.
I have to agree with the other reviewers .. I wanted a spicy sauce but not one with stacks of ingredients. I used bacon and left out the mushrooms, olives, anchovies and capers! I know....I might as well submit a whole new recipe - 27 Feb 2009
Looks good, though I wouldn't use extra vergin oil. Extra vergin oil cannot withstand high (frying) temperatures, making it saturate. It's also a waste because you lose the taste anyway by frying.
And further I'd like to know what wine is good with it. - 08 Jun 2009