Try Some of My Other Spicy Pasta Recipes
Shrimp Fra Diavolo Bucatini all Amatriciana Cajun Shrimp Pasta Pasta with Creamy Roasted Red Pepper Sauce Creamy Taco Pasta Jalapeno Popper Mac & Cheese Buffalo Chicken Mac & Cheese Creamy Tortellini Pasta with Fire Roasted Tomatoes Rasta Pasta with Shrimp Spaghetti All’Assassina (Killer Spaghetti)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Italian food is known for its amazing flavor and ingredients, but it isn’t really known for being “spicy”. Don’t get me wrong, though. The Italians know how to spice things up when they want to. Case in point - Penne Arrabbiata. This is a famous spicy Italian dish that incorporates chili flakes into the spicy tomato sauce, making it wonderfully zesty. The word “Arrabbiata” in Italian translates to “angry,” so you know your taste buds are in for a ride when you sit down for dinner with this dish. The sauce is traditionally made with tomatoes, garlic and chili flakes cooked in olive oil. The “angry” bits come from the heat of the chili flakes. My version, though, includes fresh peppers as well as extra spicy chili flakes, bringing it to a whole new level of spiciness. I just can’t help myself! I love it spicy! This recipe is in my cookbook, “The Spicy Food Lover’s Cookbook” (by Michael Hultquist), in the “Piquant Pasta!” chapter. It is originally entitled “All-the-Way Arrabbiata” and incorporates fiery ghost peppers and ghost pepper flakes. I’ve adapted it slightly here to let you make it with peppers that aren’t quite so hot. Your choice! I hope you will check out my cookbook! Let’s talk about how to make Penne Arrabbiata, shall we? I love a good spicy pasta dish. The arrabbiata sauce is wonderfully spicy. Add the garlic and pepper flakes; stir to coat. Cook until fragrant, about a minute. Stir in the tomatoes, cherry tomatoes and hot soppressata. Season with salt and pepper. Stir and reduce the heat to a simmer. Simmer for 15 minutes. Stir a half cup (120 ml) of the pasta water into the sauce to loosen it up. And stir in more pasta water, if needed. Stir in the noodles, then garnish with fresh chopped basil and extra crushed red pepper. BOOM! Fire it up, my friends! What peppers have you decided to use? Let me know because I"m curious! I hope you enjoy it.
