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Arrabbiata Carbonara

Posted on December 19, 2011.


This dish combines two classic Italian styles of pasta sauce - Arrabbiata and Carbonara. Arrabbiata is a spicy red sauce that dates back to the era of the Romans. All´arrabbiata is Italian for "angry style", which stems from the heat of the chili peppers. Carbonara typically uses a mixture of cheese, egg yolks, cured fatty pork, and black pepper; however, I do not use raw eggs in this particular dish.


1/2 lb pancetta, chopped
1 clove garlic, chopped
1 white onion, diced
2 teaspoons fresh rosemary, chopped
5 fresh basil leaves
1 large can crushed tomatoes
1/3 cup red wine
1/2 cup pecorino Parmesan
1 tablespoon olive oil
1 teaspoon crushed red pepper flakes
Salt and pepper
1 lb Bucatini pasta


In a pre-heated pan on high heat, add olive oil and brown the pancetta for 3-5 minutes.

Add onion and cook until golden brown (approximately 3-5 minutes), then add the garlic, rosemary, and red pepper flakes. Cook for 3 minutes, then deglaze with red wine. Cook until wine is reduced.

Stir in tomatoes, salt, and pepper. Cook on medium heat for 10 minutes.

Add basil and reduce heat to simmer; cook for 15 minutes or until thickened. Toss with cooked bucatini and pecorino Parmesan.


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Posted By: Chief Foodie Officer