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Penne All' Arrabbiata

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Source: The Italian Gourmet

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 4

This extremely common dish is offered in all Italian restaurants especially where the cooking style is Tuscan or Roman. The name salsa all' arrabbiata (enraged sauced) comes from the hot red pepper:

RECIPE INGREDIENTS

1 tablespoon bacon drippings (lard)

1 onion, finely chopped

2 garlic cloves, minced

3 oz pancetta, diced

1 1/4 lb ripe tomatoes, pureed

salt

1/2 teaspoon ground chili pepper

13 oz penne

3/4 cup freshly grated pecorino cheese

Penne All' Arrabbiata Recipe at Cooking.com

DIRECTIONS

Melt the bacon drippings in a large shallow skillet. Add the onion and garlic and cook over moderate heat until soft, but do not brown. Add the pancetta and cook for 2 or 3 minutes. Add the tomatoes, salt and chili pepper. Cook for a few minutes on high heat, until the sauce is creamy.

Cook the penne in plenty of boiling salted water until al dente; drain. Transfer to the pan of sauce, add half the Pecorino, and stir rapidly. Serve, with the remaining Pecorino served separately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

323

Fat. Total:

14g

Fiber:

Carbohydrates, Total:

34g

Sodium:

1065mg

% Cal. from Fat:

39%

Cholesterol:

54mg

Protein:

17g

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