Penne Arrabbiata
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Appears in Cook's Illustrated January/February 2016, America's Test Kitchen TV
What’s the trick to making this classic Italian sauce spicy but balanced? More chiles.
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WHY THIS RECIPE WORKS
To deliver an arrabbiata with complex flavor and not just searing heat, we looked beyond the tradition of using only red pepper flakes and crafted a recipe that included three different types of pepper. By supplementing pepper flakes with p...