Penne Arrabbiata


A lightly-spiced Italian pasta finished with fresh herbs and Parmesan cheese, from In The Kitchen's Stefano Faita.

Penne Arrabbiata by Stefano Faita


1 lb dried penne pasta
4 tbsp extra virgin olive oil
5 oz pancetta, cut into strips
2 cups fresh tomato puree or jarred tomato puree
2 tbsp hot peppers, minced, or to taste
1 garlic clove, chopped
10 basil leaves
1 tbsp chopped fresh Italian parsley, for garnish
for serving freshly grated Parmesan cheese
to taste salt


  1. In a large skillet, heat 2 tbsp. olive oil at medium heat and add the garlic. When the garlic begins to soften, add the pancetta strips and fry for 1 to 2 minutes.
  2. Add the tomato purée, hot peppers and a little salt. Bring to a boil and then reduce to a simmer. Cook until the tomatoes have reduced, about 15 minutes.
  3. Meanwhile, cook the pasta in salted boiling water according to package directions. Pasta should be cooked al dente (firm to the bite).
  4. When pasta is ready, add fresh herbs to the sauce and toss in the pasta. Drizzle with olive oil and freshly grated Parmesan cheese. Enjoy!

Yield: 4 - 6 servings


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