Penne Arrabbiata

Name: Penne Arrabbiata
Cuisine: Europe, Italian
Ingredients: 1 (28-ounce) can, whole peeled tomatoes; 1/4 cup, extra-virgin olive oil; 1/4 cup stemmed, patted dry, and minced, pepperoncini; 2 tablespoons, tomato paste; 1 , garlic clove, minced; 1 teaspoon, red pepper flakes; 4 , anchovy fillets, rinsed, patted dry, and minced to paste; 1/2 teaspoon, paprika; , Salt and pepper; 1/4 cup grated, Pecorino Romano, plus extra for serving; 1 pound, penne

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
Cookbook Collection

By Steve Dunn ･ Appears in Cook's Illustrated January/February 2016, America's Test Kitchen TV

What’s the trick to making this classic Italian sauce spicy but balanced? More chiles.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES 6

TIME 1¼ hours

A cookbook recipe exclusively for All-Access members from Tasting Italy

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