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Home > Recipes > Recipe

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: 4g
Carbohydrates, Total: 34g
Sodium: 1065mg
% Cal. from Fat: 39%
Cholesterol: 54mg
Protein: 17g
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