Penne with a Spicy Tomato Sauce

Penne all’Arrabbiata

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This dish is very popular in Rome and central Italy and literally means angry penne because it is meant to be hot and spicy. The amount of hot red pepper may be increased or decreased depending on the intensity of the “anger” you desire.


  • 1 pound penne
  • cup extra virgin olive oil
  • ½ teaspoon


  1. Put the olive oil and chopped garlic In a saucepan and place over medium high heat. When the garlic begins to sizzle, add the pancetta and cook until lightly browned but not crisp.
  2. Add the canned tomatoes, the red pepper flakes, and some salt (go easy on the salt because the pancetta is already rather salty). Lower the heat and simmer until the tomatoes are no lon