Penne all’Arrabbiata

I cooked it. I liked it.

Just curious, though, is there any recipe on here where someone hasn't weighed in to tell us that it's not authentic to (fill in the region and country), while further down down someone else tells us that this is exactly the way their great grandmother in (fill in the region and country) made it?

If it passes the smell and taste test, what's the difference? And this one surely does.

This is a typical dish of the Lazio region, therefore, the cheese of choice should be percorino. Garlic, parsley, fresh hot pepper and peeled whole tomatoes are also traditional ingredients. Use penne RIGATI, so the sauce can accumulate into the groves.

I'm not well versed in the specifics of the various regions of Italian cooking. These comments about various cheeses, pasta, etc. are fine for knowledge, but I originally made this with what I had on hand ... Which was canned tomatoes, paste, whole wheat penne, Parmesan and added pancetta. I used the Tbsp of pepper flakes. Served it with roasted broccoli. It was a wonderful evening meal. And most importantly, it tasted great even if it wasn't "authentic!" Thanks Mario!

Actually the recipe here for penne all'arrabbiata is not very authentic.This dish is typical of Lazio region of Italy and specifically Rome,it uses only: garlic, peperoncino(small fresh ones or dried ones,not flakes!), peeled plum tomatoes (better the real San Marzano canned plum tomatoes,one could also use fresh tomatoes,but no tomato paste), penne, pecorino romano (the dish is from Rome, so one needs pecorino romano!) and parsley at the end when the penne are on the plate...

I think this is better served by heating the oil and pepper flakes on low for a bit before addding the tomato paste (the quantity is alright if you get it nice and fluid). Also, I love onion, so I chopped a Spanish onion and added that after heating up the spicy oil and sautéed them for a bit before adding tomato paste.

All in all, a good recipe that invites plenty of creativity.

1/2 C of tomato paste seems like it must be a type. I can't imagine adding more that 2T. I think this recipe must be reviewed by a proofreader with some culinary skill.

see above, Batali's recipe from the Chew uses 1/4 c. tomato paste. tend to agree to much tomato paste.

What you made was not penne all'arrabbiata!

This is an easy staple go to when you're in a hurry. Play with the recipe.

I added to the tomato paste: 2 leg cloves garlic, smashed into a paste with 1 tsp+ kosher salt. I also used a can of whole San Marzano tomatoes, crushed in my hand.
Absolutely delicious.

Used less tomato paste, added 2 cloves of garlic. Because the sauce has quite a strong flavor, I am glad I went with Pecorino Romano (rather than Parmigiano-Reggiano). As a person who likes spicy food, this was quite spicy. Perhaps 3/4 of a tablespoon of the the red pepper flakes would have been enough.

Batali's recipe from the Chew uses only 1/4 c. tomato paste, though it calls for reducing the tomatoes.

we loved it. very simple and i did add a clove of garlic to the olive oil initially, but probably, to our taste, not necessary. i used a pepper penne which added to the heat and made it even more tasty.
ironically, i believe that we bought this penne at eataly!!!!

A good, simple "red and white", as I call it. I, too, added garlic in the same way. Also, I scaled the amounts down to 2 servings, which yielded servings a bit smaller than I would like, so next time I may halve the recipe. As indicated in the name, all'arriabbiata, this dish definitely has kick. My husband and I found it too spicy; and he loves spicy food. Be warned.

I sauteed some portabella mushrooms first, until they got nice and brown and earthy. Then I added 2 cloves of garlic chopped, and 1/2 tsp dried organo and followed the recipe. As the sauce started to thicken I added about 3/4 c whip cream and some chicken broth, to add some flavour.