Pasta all'arrabbiata

Jane

Wed, 11 May 2011 14:51:49 GMT

wow! The photos are really amazing! I"ve never seen such a good photo of an anchovy fillet - you can see the tiny tiny bones on it!The dish looks really fantastic and I quite fancy cooking it for my tea, although not with such a hot chili!

Wine and Dine

Wed, 6 Apr 2011 14:46:07 GMT

wow fantastic posting really beautiful all pics . It looks so delicious. yummy!!! watering in my mouth .great your idea for recipes i love it . thanks for nice sharing

carola been

Mon, 21 Mar 2011 21:57:25 GMT

Just got to know this site,congratulations,I have already made the ragu delicious.I"m originally from Holland,but raised in Sao Paulo.Now I live in Fort Lauderdale FL.I"ve been married for 30 years to an Italian man from Brescia,Lombardia,I love to cook ,travel,and also speak a couple of languages.Thanks for the site.
Have a good day.
Carola

Stacey D'Amico

Fri, 11 Feb 2011 01:28:55 GMT

Pasta Arrabiata makes me HAPPYYYYYYYYY !!!!!!!!!!!!!!!!!
Love your photos as always. You are the best!

Ronnie

Sat, 15 Jan 2011 20:55:38 GMT

I had this gravy for the first time last weekend and WOW! Just the right amount of kick and simply delicious.

fx

Sun, 12 Dec 2010 22:20:25 GMT

Absolutely, my choice would be a chipotle.

Unknown

Sun, 5 Dec 2010 20:15:26 GMT

Hello

Great recipe!
I love the anchovies instead of salt. Is it possible to replace the scotch bonnet with something less spicy?
Delecatesen yum! Can"t wait to try it out!

freist�tter

Tue, 5 Oct 2010 03:45:03 GMT

Made this as hot as I could with the peppers I had on hand. Definitely one of the more "no-fuss" pasta dishes I"ve prepared in recent memory.

Matt Kay

Tue, 21 Sep 2010 03:59:53 GMT

Awesome recipe. This is one of my Italian favorites. I have some very slight difference in my recipe but I do use a potato masher. They"re not just for potatoes anymore! I"d put the whole chile in there but that"s just me. ;D

Thanks for sharing.
Matt Kay

Christian

Sat, 28 Nov 2009 15:10:16 GMT

Tried the Pasta all"arrabiata yesterday - tasted fantastic, thanks :)
I wonder if the "anchovy-trick" also works for my chili con carne and pushes it to the next level ^^

Fee

Tue, 20 Oct 2009 05:47:21 GMT

I loved the photography and will try out the recipe tonight
Thanks

Bianca Peccioli

Tue, 20 Oct 2009 02:12:25 GMT

I missed this Pasta all"arrabiata ... for some reason I"m not receiving the posts...
It"s my favorite pasta and I loved the recipe

Thank you
Bianca

cuchillero

Mon, 19 Oct 2009 21:45:27 GMT

Clever, very clever indeed! That"s the essence of cookery.
Best regards

fx

Mon, 19 Oct 2009 20:52:58 GMT

Oh yes, or even we could call it close to marinara without the clams, or amatriciana without the guanciale?

cuchillero

Mon, 19 Oct 2009 19:59:11 GMT

Anybody out there would call this sauce putanesca instead? It sounds to me that this arrabiata recipe is closer to putanesca without capers and black olives. Anyway, should be delicious indeed!

fx

Sat, 17 Oct 2009 19:47:18 GMT

Thanks

L. Chan

Wed, 14 Oct 2009 11:07:44 GMT

Very good.

fx

Sun, 13 Sep 2009 15:28:06 GMT

Thanks Sue, I recommend you dig in the old articles for more fun, there are 250 articles with many, many more pictures for your enjoyment!

Sue

Sat, 12 Sep 2009 23:36:19 GMT

I just found you and you"re amazing! I"ve never seen such a complete "About" page. Your pictures are a revelation, totally beautiful. Gorgeous recipe too.

Groty

Mon, 17 Aug 2009 20:02:25 GMT

Wow, we just passed the 4 month anniversary...

GunnCat

Sat, 15 Aug 2009 20:12:43 GMT

FX, as a content producer of both photo and video content, I can tell you that I would rather see your photos (or anyones photos) any day of the week over video. You will not be able to create the same interesting articles which we have come to love. Even after shooting professional video since 2002, I still can"t create the same level of professional content as my photo content. My advice is, stick with what you do well or your fans will leave you.

Anonimo

Fri, 14 Aug 2009 20:42:31 GMT

Fran�ois senza i tuoi post Napoli non � pi� la stessa!

Jonathan

Wed, 12 Aug 2009 07:44:42 GMT

You are very talented. Your passion shines through. This web site is exciting. I made and tried boeuf Bourguignon, your recipe, for the first time this past winter. I served it with another new recipe for me - aligot. I wonder. Do you collect culinary books are magazines? How many do you have? Do you have any favorites?

fx

Mon, 10 Aug 2009 22:19:30 GMT

Yes I"m working on the updates but they"ll be videos!

Saxit

Sun, 9 Aug 2009 03:05:11 GMT

I agree with susie in comment #177. We all desire an updates soon! We need your delicious pictures of amazing food! :)

Gonzus

Fri, 7 Aug 2009 01:50:50 GMT

Hello, I have just ran into your website 30 minutes ago. Between the awesome pictures and the food you talk about, it has already turned into an instant favorite of mine.

I was wondering if you could provide any advice on making cheese at home. Is it even possible? How to get started?

My great-grandfather came from Switzerland and was a cheese maker, so both topics (CH and cheese) are very dear to my heart.

Thanks in advance and best regards.

susie

Thu, 6 Aug 2009 20:57:47 GMT

OK, Francoise, I"ve held my tongue for 4 months...ENOUGH already. Get A HOLD of yourself MAN! SO what that your photographs are so much better than your video...get OVER IT! Just stop the stupid mopeing and start cooking again! SHEESH

I"m frigging starting to visit Kaotic (Dutch Girl Cooking) to get my culinary photgraphic fix AND man, you were SOOOOO much better than her on a bad day.

Jesue.......just cook something again and post it for your fans, at least.

Love, Susie (from Louisiana, where all the food is very good but just not as well-photographed)

Michael

Thu, 6 Aug 2009 08:32:19 GMT

Your blog is a great inspiration. I hope you will post again soon.

Alexa

Wed, 5 Aug 2009 03:14:59 GMT

FX, I have been a long-time lurking fan of yours. I check weekly for updates, drool over your amazing photography and culinary skills, all in silence.. until now. I have a love affair with all things tomato, and I decided it was time to stop being "too busy to cook on a weeknight" when I saw this. Oh my God, I love it! Better than my regular old spaghetti sauce by miles (which is delicious). So much more depth! I accidentally bought sardines instead of anchovies, but I think I got the right element.. absolutely fabulous. :) thanks very much.

Alexa

Meramarina

Mon, 3 Aug 2009 08:03:48 GMT

No, no, our dearly departed FX has not gone to the Blessed Cook-Off in the Sky, but rather in the other direction. He led far too many hungry souls down the path of delicious destruction in his day, and surely he"s now throwing a fiendishly good feast in the fiery realm . . . open hearth, boiling cauldrons, freshly sacrificed meat--you know, kind of the same stuff we"ve seen here before--and we will all meet him again when our time comes, or when maybe, just maybe, he makes for us just one damned video from the hot spot before the camera equipment melts. . . oh what the hell . . . he is in a better place now . . . Do not mourn him.

Jason

Sat, 1 Aug 2009 07:13:11 GMT

My friends, I fear the worst has happened to our host, He"s gone to the great Chili Cook-off in the sky..... I now await a post from FX"s Cardiologist for a confirmation.

Jay

Wed, 29 Jul 2009 17:31:17 GMT

Hey man, just tell us if you"re not coming back. It"s understandable, everyone"s got stuff going on.

lynn

Wed, 29 Jul 2009 09:04:53 GMT

fx, I miss your blog, like so many others. please post something, even if it"s not long.

Poverina

Mon, 27 Jul 2009 03:37:56 GMT

Dico una preghiera piccola per lei, il signore cuoco grande.

jmz

Tue, 14 Jul 2009 00:29:35 GMT

....sigh. EVER coming back?? .... ??? At least throw us a bone...

Erik

Fri, 10 Jul 2009 18:54:12 GMT

FX. I finally had the opportunity to prepare this dish for my wife and I and it was fantastic!!!! The anchovy does give it a great hit-you-back flavor like you said.. I plan on making this a regular dish on my dining room table! Can"t wait for another installment from you! Cheers!!

Joyce

Mon, 6 Jul 2009 21:36:35 GMT

I can"t wait to try this!!!!
I haven"t seen anything new for a while, do not worry I am not nagging, but I am hoping that you are well and safe.

fx

Sat, 4 Jul 2009 09:02:04 GMT

Yes, I hear you, but I"m in moving pictures for good now. Hope you"ll eventually like them as much as you did the stills!

fx

Sat, 4 Jul 2009 09:00:47 GMT

Me alegra que has podido visitar a estos lugares en Londres y Paris, ojala que puedes cocinar algo con estos ingredientes y excelente bife argentino!

fx

Sat, 4 Jul 2009 08:59:05 GMT

Thanks Scotty, yes I am okay, just can"t find times to shoot video and work and eat, so no time left for pictures - sorry!

Scotty

Fri, 3 Jul 2009 08:55:59 GMT

I hope your okay, its been months dear friend! I made this sans the anchovies because my partner can"t stand them. It was, as all your recipes I"ve tryed, fantastic

Carlos

Fri, 3 Jul 2009 02:08:18 GMT

Estimado FX: Acabo de volver de Londres y Paris. Gracias por los datos acerca de Neil�s Yard y las casas detr�s de St Eustaque. Fui en peregrinaci�n a ambas recomendaciones. Memorables quesos y sensacionales provisiones. No nos abandones FX !!!!.

bobb

Thu, 2 Jul 2009 21:34:33 GMT

FWIW I prefer articles with photos over video. So if it"s the time required to produce video that"s slowing down the flow of new material, I hope you"ll reconsider!

fx

Wed, 1 Jul 2009 22:04:05 GMT

Alas I am less petit by the month! But I"ll try to finish a video so you get to enjoy recipe, mirth and man all in one bite.

Nina

Tue, 30 Jun 2009 08:21:53 GMT

Francois, mon petit chou, how I miss you!

Please, please come back and update us with your culinary adventures. �How I miss your delightful mirth and unabashed joy in the discovery of exquisite cuisine!

Anthony

Mon, 29 Jun 2009 01:02:39 GMT

FX, where are you?

I"m a poor, newly graduated college student that can honestly say that their grades would"ve been better had they never stumbled upon your blog. Your writing is a great inspiration. I hope that you"re still adventuring and that everything is well.

Groty

Fri, 26 Jun 2009 17:42:20 GMT

I"m with Shu!

Your heading for 3 months since the last update! Is that worth video, especially since you"re such a great photographer?

And don"t tell us you haven"t cooked anything in the last 2+ months.

Shu

Fri, 26 Jun 2009 06:32:33 GMT

I"ve been checking back 3 times a week every week. Life is dull without my regular FX fix. Throw us a morsel, anything!

Tara

Tue, 23 Jun 2009 09:34:02 GMT

Thank you for such an inspiring and educational blog, I appreciate how you have posted your mistakes and successes, a rare treat. I have sat and slowly read through each article over the last two days like it"s a best selling novel. (My work has suffered a little but let"s not tell the boss). Cheers for your efforts, I"m looking forward to future articles and will be spreading the word to fellow foodie friends.

fx

Tue, 16 Jun 2009 13:24:03 GMT

Marianne I think the only place I"ve ever found ricotta salata is in Sicily, but this summer I will make some myself at some cheesemaker"s alpine chalet. Basically just take whey cheese, salt and press. I"ll check in my Italian cheese technical encyclopedia beforehand though.