Penne All'Arrabbiata

Penne all’arrabbiata means “angry penne," and this version earns the name. Hot chili peppers, salty anchovies, briny capers, and tangy green olives build a sauce with serious backbone, simmered together in dry red wine until everything melds into a bold, punchy ragout.

Crispy pancetta adds smoky depth while fresh mushrooms bring an earthy chew to each forkful. Toss it all with al dente penne, shower it with grated Romano cheese and fresh parsley, and serve it immediately while the steam still carries that fiery, garlicky fragrance to the table.

Pro Tips

• Go easy on the salt. Anchovies, capers, olives, and pancetta all bring their own brine. Taste the sauce before adding any salt at all.
• Crush the tomatoes by hand rather than chopping. Hand-crushed Roma tomatoes break down unevenly, creating a rustic sauce with chunks and smooth spots.
• Cook the pancetta until the fat renders and the edges start to crisp before adding the wet ingredients. This builds a flavor base no amount of olive oil can match.
• Reserve a cup of pasta water. A splash of starchy water loosens the sauce and helps it cling to each tube of penne.

Variations

• Skip the anchovies and pancetta for a vegetarian arrabbiata that still has plenty of heat from the chilies.
• Swap penne for rigatoni or paccheri to catch even more of the chunky sauce.
• Finish with a drizzle of high-quality extra-virgin olive oil and a scattering of fresh basil leaves.