Pasta all'arrabbiata

fx

Sat, 19 Mar 2016 18:46:08 GMT

Well you may be right here.

fx

Wed, 16 Mar 2016 11:09:33 GMT

I think you are right here.

fx

Wed, 16 Mar 2016 10:57:35 GMT

I would usually take 250gr of pasta per person at most, then scale up the sauce.

fx

Wed, 9 Mar 2016 17:01:21 GMT

Thanks a lot!

fx

Wed, 9 Mar 2016 05:53:27 GMT

Don I hope you are well - there are new articles now!

fx

Sun, 6 Mar 2016 21:02:55 GMT

Yes simple italian perfection it is.

Jim

Tue, 30 Apr 2013 14:19:40 GMT

This is actually a Roman dish, not a southern dish.

aks

Tue, 15 Jan 2013 18:24:56 GMT

Hi. This recipe looks delicious. Does anyone have a rough idea of what quantities of ingredients will serve ten people? Thanks.

Faccaldo

Sun, 23 Dec 2012 21:35:35 GMT

Well, arrabbiata is a Roman"s dish. We don"t use onion, only garlic. The "sugo" is ligth and fresh and it is a classic of express roman cocking way. If you want I can give you my receipe.
Ciao!

nimcee

Thu, 23 Aug 2012 13:55:03 GMT

i love your pictures! it"s like they jump right out of the screen. i could reach out and get em" if i wanted. yum!

don siranni

Sun, 20 May 2012 21:52:11 GMT

Francois,great to see some new activity,(feeds signup).

Matt

Wed, 2 May 2012 16:08:28 GMT

No that I`m an angry person by any means but the �a l"arrabbiata� has always been my first choice. Funny thing, every time I`m at an Italian restaurant and see it on the menu; I have to order it to see how they version of it is. With a nice glass of red to �wash�

Raymond Drelincourt

Sat, 14 Apr 2012 13:21:46 GMT

Mamma mia! That looks waaaaaay overdone, especially with the anchovies and grated cheese. The beauty of penne all"arrabbiata is... la semplicit�!:
Heat spoonful of oil in pan, lightly fry a clove of garlic (then remove the garlic). Add a can of tomatoes, some chili and some parsley, then stir in the pasta that you just cooked. E basta.

Keara

Fri, 16 Dec 2011 18:41:35 GMT

As with all your recipes, this one looks incredible. I"d love to make it, but I"m not sure how many tomatoes to use....or at least, what size can... (I live in a Dorm, therefore using fresh tomatoes would be a wee bit difficult.)

Speaking of dorms, I was wondering if you could throw a few more low-budget-but-delicious recipes up for your University fans. We usually don"t have the money or kitchen space required for most of your meals, but we still love your site!

Thank you for your wonderful recipes and insights!
Keara

P.S.: This may seem strange, and I"m not one assign emotions to inanimate objects, but you have the happiest looking rigatoni in the photo where they"re falling into the sauce. Strange, yes, but I thought I"d share.

Buy Caviar

Thu, 6 Oct 2011 15:30:33 GMT

FX, you really put a huge amount of effort into your posts, don"t you? :) The pictures are amazing and the clarity and wit of your explanation is impeccable. I look forward to going through all your posts and reading them! Thanks! Bye, Flora

Egon J.

Fri, 30 Sep 2011 16:55:27 GMT

Simple, rapide et terrible. Le type de p�tes que je pourrais avaler toute une semaine sans me lasser!

Telebrands

Mon, 19 Sep 2011 21:17:42 GMT

This pasta all"arrabbiata sounds wonderful. Thanks for the post (and recipe.)

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.