Penne Arrabiata translates to Angry Penne, which is an apt name for this spicy pasta dish. My father didn’t typically put too much spice into his cooking, but this was one exception. If people wanted the pasta angry they got it angry! If you look at and try different people’s versions of Penne Arrabiata, you might notice some subtle differences. The consistent components are tomatoes some kind of hot pepper, however, when it comes to aromatics a lot of people use garlic, while I prefer onion. I think the sweetness of the onion counteracts the spice somewhat, making for a nice combination.
I had some guanciale that I picked up at Fairway recently and I added it, because lets face it, guanciale makes everything better. It’s totally optional though, you can exclude it completely or use pancetta if you want to get some cured pork goodness into the dish. As far as the heat goes, I used some little calabrian chili peppers, but you can also use red pepper flakes or some small dried chiles. Also, feel free to adjust the spiciness to your own personal preference.Print