Pasta Arrabbiata

Pan with Penne and Spicy Arrabbiata Recipe

Arrabbiata means "angry" in Italian and in this recipe it comes from the heat of the Peperoncino Olive Oil. To print recipe as a PDF, click here.

1 T. Manestrini Extra Virgin Olive Oil               1 tsp. salt

6 T. Manestrini Peperoncino Olive Oil            1/4  c. white wine

1 c. chopped onion                                         1  28 oz. can crushed tomatoes 

4 gloves garlic, finely chopped                        lb. of pasta (your favorite shape)

2 c. thinly sliced shitake mushroom caps


Start heating a large pot of salted water for the pasta. When the water boils add pasta and cook according to the package directions.  In the meantime, pour both olive oils in a medium skillet over a medium high heat. When oil is hot, add onions and sauté until soft, about 3 minutes.  Add the garlic, mushrooms and salt and cook for 2-3 minutes.  Add the wine and cook 2 minutes more.  Add the tomatoes, reduce the heat and simmer uncovered until sauce thickens, about 8-10 minutes, When the pasta is cooked, drain it and add to the skillet with the sauce.  Mix gently, increase the heat to medium and cook pasta and sauce together for 2-3 minutes. Serve with freshly grated Parmigiano. (Serves 4-6)