Arrabbiatella with Radicchio and Capocollo

Arrabbiatella, our chili-flavored Pennetta Rigata, brings all the bold character of Italian tradition to your table. Spicy and enveloping, it pairs perfectly with the slightly bitter radicchio and the crispy, savory capocollo, creating a quick, flavorful, and memorable first course.

Perfect for holding the sauce and enhancing every ingredient, it’s ideal for anyone who loves bold flavors that captivate from the first bite.

Come preparare Arrabbiatella con radicchio e capocollo?

Ingredients for 4 servings

• 320 g Arrabbiatella
• 1 medium head of radicchio
• 100 g capocollo
• 100 g cooking cream
• 2 tablespoons tomato paste
• Extra virgin olive oil, to taste
• Salt to taste
• Pepper, to taste
• A few fresh mint leaves for garnish

Procedimento per cucinare Arrabbiatella con radicchio e capocollo

1. Prepare the capocollo: cut the capocollo into strips. Heat a non-stick pan and fry without added fat until crispy. Transfer onto paper towels and set aside.
2. Cook the radicchio: wash, dry, and slice the radicchio. In a large pan, heat a drizzle of olive oil and cook the radicchio for about 5 minutes, adding a pinch of salt.
3. Prepare the creamy sauce: add tomato paste and a few tablespoons of water to the radicchio to loosen it. Cook for another 5 minutes, season with salt and pepper, then add the cream and stir until smooth and creamy.
4. Cook the pasta: portare a ebollizione abbondante acqua salata (1 litro d’acqua e 10 g di sale per ogni 100 g di pasta) e cuocere l’Arrabbiatella fino a quando risultano al dente.
5. Toss and serve:: drain the pasta directly into the pan with the radicchio sauce. Mix well, adding a little pasta water if needed. Plate and top with crispy capocollo and a few mint leaves.

Useful tips

• Substitute Capocollo with cured ham or English bacon diced and crisped.
• Substitute radicchio with red chicory or red leaf lettuce with a slightly bitter taste.

Discover all our flavored pasta shapes and keep following our social channels for more culinary tips.

Arrabbiatella with Radicchio and Capocollo

Autore: fabbricadellapasta Metodo di cottura: Al Dente Cucina: italiana Tag ricetta: N Nocciola P Pancetta croccante P Pesto di salvia

Print recipe