Penne Arrabbiata Recipe

Name: Penne Arrabbiata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. penne; 1 lb. ripe tomatoes; 2 tbsp. olive oil; 1 onion, finely diced; 7 oz. pancetta, diced; 1 whole hot red pepper; 2 cloves garlic, crushed; 1/4 cup finely chopped fresh basil; Salt, to taste; 1/4 cup freshly grated pecorino Romano cheese

Servings: persons

1 lb. penne
1 lb. ripe tomatoes
2 tbsp. olive oil
1 onion, finely diced
7 oz. pancetta, diced
1 whole hot red pepper
2 cloves garlic, crushed
1/4 cup finely chopped fresh basil
Salt, to taste
1/4 cup freshly grated pecorino Romano cheese

1
In a saucepan, boil tomatoes until soft enough to remove skin.
2
Remove and slice into small spieces, leaving seeds and core intact; set aside.
3
Heat oil and saute onion, pancetta, whole pepper and garlic over medium-high heat.
4
When onion begins to brown, add tomatoes and basil.
5
Cook uncovered for several minutes over high heat.
6
Add salt to taste.
7
Remove the hot red pepper, add pasta and toss to coat.
8
Serve grated cheese for garnish.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. penne, 1 lb. ripe tomatoes, 2 tbsp. olive oil, 1 onion, finely diced, and more.

Yes, Penne Arrabbiata falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne Arrabbiata

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