Name: Penne with a Spicy Tomato Sauce (Penne all’Arrabbiata)
Total time: 1 h 15 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: Salt; ⅓ cup extra virgin olive oil; 1 pound penne; ½ teaspoon finely chopped garlic; 2 tablespoons freshly grated pecorino Romano cheese; 12 medium sized fresh basil leaves, coarsely shredded; ¼ teaspoon crushed red pepper flakes; 3 cups canned whole peeled tomatoes, roughly chopped; 2 ounces pancetta sliced ⅛-inch thick and cut into ¼-inch wide strips

Preparation info

Serves
4
People

Difficulty
Easy
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.

Ingredients

1 pound penne
⅓ cup extra virgin olive oil
½ teaspoon

Method

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.
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