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Pasta Arrabbiata (Angry Pasta)

 Pasta Arrabbiata (Angry Pasta)
I learned how to make this while I was in Italy one summer. You can add more or less crushed red can decide how "angry" you would like your pasta.—Stacie Gomm, Providence, Utah
6 ServingsPrep: 15 min. Cook: 25 min.


  • 1/2 pound bacon strips, chopped
  • 2 garlic cloves, minced
  • 1/3 cup olive oil
  • 3 cans (15 ounces each) tomato puree
  • 6 fresh basil leaves, thinly sliced
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 3 cups uncooked penne pasta
  • Grated Parmesan cheese


  • In a large skillet, cook bacon over medium heat until crisp. Remove
  • to paper towels with a slotted spoon; discard drippings.
  • In the same skillet, saute garlic in olive oil for 1 minute. Add the
  • tomato puree, basil, pepper flakes and bacon. Bring to a boil;
  • reduce heat and simmer 15 minutes to allow flavors to blend,
  • stirring occasionally.
  • Meanwhile, cook pasta according to package directions; drain. Serve
  • with sauce; sprinkle with Parmesan cheese. Yield: 6 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.