How to Make the Best Penne Arrabbiata

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Elle teaches Bridget how to make a spicy, but not too spicy, Penne Arrabbiata.

Get the recipe for Penne Arrabbiata: https://cooks.io/2ui2TEO
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Comments

Puppets Show says:

lmao am i the only kid here lmaooo

Brigitte Hernandez says:

I prepared this dish and substitute capers (I had no anchovies in stock) and it was everything as described. Heat and savory, gorgeous to plate. 🥰

germanshepherd13 says:

Ella would make my nonna proud!

Yulianna says:

asian style penne arabiata

Delly Tancyl says:

I just made Ina's Pasta Arrabbiata but I should have come here instead. hers tasted very one note.

joimy95 says:

Haha I tought it means arabian pasta but its angry pasta lol.

Martha Crawley says:

Thank you so much😋 for the delicious yummmy dish😋 yes HELLO FROM MY HEART🤗❤️

Joseph Logiudice says:

😂😂😂😂

Jesse Medrano says:

Actually made completely wrong and doesn’t even look good

GROMarch says:

I could be tasty. But this is not arrabiata!

martha huamanchumo says:

Pongan traduccion a español por favor. Se ve delicioso.

F C says:

I love Arabbiatta but I hate penne. Also, if you don’t put a ton of garlic in it I don’t consider it to be arabbiatta. A little heat goes a long way in my book.

richard fabrizio says:

Very well done. Thanks

Marco R says:

No bacon, no pepper flakes, anchovies, peperoncini … ??? Call it what you want; that is not Arrabiata

bacchus58 says:

This is not right for al’arrabbiata. NEVER add cheese to this sauce. NEVER use anchovies. When you use anchovies, you are making puttanesca —- which is excellent, but different from arrabbiata. No trattoria in Rome will serve this with cheese. The cheese cuts the “heat” and ruins the dish. With cheese, its just a red sauce pasta — its good, but its not arrabbiata. My recommendation is to use San Mazzano crushed tomatoes; if not San Mazzano, use any kind of crushed tomoatoes. Do not ever use vinegar in this dish. Vinegar is used when you make a Sunday “gravy.” Also, use more sliced or crushed garlic, do not mince. Use medium-thick slices or simply crush the clove with your hand after you take it out of its shell, and put whole, crushed garlic cloves in the olive oil. With the water rapid boiling (with salt), add the penne. Do not put any olive oil in the pasta water. EVER. While the penne is cooking, cook the garlic in hot extra virgin olive oil (do not start the garlic in cold oil,) and take the garlic out of the pan before the garlic crisps or browns. Add red pepper flakes to your liking. Next, add the crushed tomatoes, they will sizzle and “burn” a bit —- meaning, it cooks the tomatoes the right way for this sauce. Return the garlic and mix into the sauce. Add a quarter cup of chicken stock, or use a quarter cup of the pasta water. Stir and add more water / stock, as needed. You do not want a soupy sauce, but a red sauce that is chunky yet not think. You’ll get the hang of it. Meanwhile, cook the penne at least four minutes under, so that it is more than al denote. Take the penne out of the water with a netted or slotted spoon and put directly into the arrabbiata sauce. If needed, add a little more water, mix thoroughly and continuously for a minute or two until the pasta is al denote and the sauce covers and cooks into the pasta. Take off the heat, spoon into bowls. Add freshly chopped parsley. Serve and enjoy. This is simple —- but it is deceptively simple. Great ingredients will take this up a few steps. The “arrabbiata” / “angry sauce” comes from a combination of the crushed red pepper and the garlic. Buon appetito.

Mychael 23 says:

Amazing ladies!! 🙏🏾🍷💕

Naveen Kumar says:

Why is everyone so awkward in this video?

tucko11 says:

Sopranos brought me here

John Collins says:

Can't wait to try this recipe! I like a couple ounces of diced pancetta with this dish. Mmmmmm. Thanks!

WhoAteMaCookie says:

Americans like complicating every traditional thing.. anchovies and the green chilli are not even used in this dish normally.. at least put less or no salt at all since you're using so much anchovies.. its already salty.. In the end you mix the salted pasta with the sauce anyway.. this is PEnne ALLA Acido

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