Ellen Bales


Warning: this pasta dish is HOT, and I do mean H - O - T! Arrabbiata means angry, and angry can mean "with heat," so be prepared. If you prefer it not-so-hot, you could cut back on the red pepper.
Recipe: Comfort Food 2013

★★★★★ 1 vote
30 Min
20 Min
Stove Top


8 oz
packaged dried penne pasta
1 Tbsp
olive oil
1 large
onion, chopped (1 cup)
3 oz
pancetta, chopped (1/2 cup) or 1/2 cup chopped bacon
4 clove
garlic, minced
1/2 c
chianti, dry red wine or vegetable broth
1 can(s)
(28 oz.) crushed tomatoes, undrained
1/4 c
snipped fresh italian (flat-leaf) parsley
2 tsp
dried oregano, crushed
1/2 tsp
kosher or sea salt or 1/4 teaspoon table salt
1/2 to 1 tsp
crushed red pepper
1/4 tsp
ground black pepper
snipped fresh italian (flat-leaf) parsley
grated, finely shredded or shaved parmigiano-reggiano cheese


1For Pasta: In a large saucepan, cook pasta in boiling, lightly salted water according to package directions. Drain; reserve 1 cup pasta-cooking water. Return pasta to hot pan; cover and keep warm. Set pasta water aside.
2Meanwhile, for tomato sauce: In a large saucepan, heat oil over medium heat. Add onion, pancetta and garlic. Cook and stir for 3 to 4 minutes or until pancetta begins to brown. Remove saucepan from heat. Add the wine. Return to heat and cook on medium-high heat, scraping up all the brown bits in the pan, about 3 minutes or until almost all the liquid is absorbed.
3Stir in the undrained tomatoes, 1/4 cup parsley, the oregano, salt, crushed red pepper and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until sauce is thickened to desired consistency, stirring occasionally.
4Add the pasta to the hot tomato sauce. Toss to combine. If mixture is dry, add a little of the reserved pasta cooking water. Sprinkle each serving with additional snipped parsley and Parmigiano-Reggiano cheese.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy