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penne all'arrabbiata
angry quills!
A classic, brought to Rome by cooks from the Apennines: garlic, tomato, and hot peperoncini, and topped with grated pecorino cheese. Some put in bacon too.
Marigliano in Campania holds its annual Sagra della Pennetta all'arrabbiata for three days in early July, along with penne alla scintilla (with provola, rocket, pachino, parmesan, and pancetta).
Text © Dana Facaros & Michael Pauls
Image by Naotake Murayama