Nutrition info - Recipes

Penne All' Arrabbiata

Sometimes it's good to go a little mad especially when you're in the mood to add some kick to your plain old pasta. Arrabbiata in this dish refers to the spicy red peppers and means “angry”. If you like hot food this is for you!

Penne All' Arrabbiata


For 4 people

  • 8 penne pasta
  • 1 tablespoon(s) extra virgin olive oil
  • 1 onion, chopped
  • 4 cloves garlic, sliced
  • 4 cup(s) canned whole tomatoes, crushed
  • 3 tablespoon(s) capers
  • 1/2 cup(s) pitted and halved green olives
  • 1 1/2 teaspoon(s) crushed red pepper
  • 3 anchovy filets, rinsed and chopped
  • 6 leaves fresh basil
  • 1/10 teaspoon(s) salt
  • 1 dash(es) pepper, to taste
  • 5 1/3 floz red wine
  • 1 cup(s) fresh sliced mushrooms
  • 6 1/2 ounce(s) pancetta bacon, finely chopped


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. Heat the extra virgin olive oil in a large skillet and sauté the onion until transparent. Add garlic and sauté until soft, then the pancetta and cook until bubbling and transparent. Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), ground black pepper and wine. Simmer until the wine is ½ evaporated, and 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.

Nutrition facts

  • Kcal: 600.91 kcal
  • Fibers (g): 6.45g
  • Sodium (mg): 1900.64mg
  • Carbs: 66.44g
  • Fat: 27.91g
  • Saturated fat (g): 8.33g
  • Proteins: 16.9g