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Penne All' Arrabbiata


Arrabbiata is Italian for "angry," which refers to the spicy red peppers in this dish. Garnish with grated Romano cheese and fresh parsley, if desired.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 779 kcal
  • 39%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 112.2g
  • 36%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1243 mg
  • 50%

Based on a 2,000 calorie diet


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat the extra virgin olive oil in a large skillet and saute the onion until transparent. Add garlic and saute until soft, then the pancetta and cook until bubbling and transparent.
  3. Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), ground black pepper and wine.
  4. Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes longer, add the basil leaves, then toss in the cooked pasta and sprinkle generously with cheese and parsley. Serve immediately.
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Another distorted vision of a dish that suppose to be fresh and simple./ This recepie is a mix of "pasta Puttanesca"+"Marinara"and a little of Arrabbiata. If you ever Serve this dish to an italian (born and rased in italy), please don't call it arrabbiata thank you very much and sorry.


Though tasty, I have to agree with Pino - this is not an arrabiata and should not be classified as such. Also, no true Italian would put cheese on an arrabiata (nor is cheese appropriate with fish and pasta. Trust me.)


Sure, it may not be an authentic arrabbiata, but boy is this recipe TASTY! I've served it at several dinner parties with rave reviews!