How to Make PENNE ALL'ARRABBIATA (and what you should try instead)

[@chrismazz75]

We’re gonna need a compilation video of all the times Harper said something was his favorite dish..

[@ToniPfau]

We all know his real favorite dish is Eva. And rightly so.

[@stephaniejaniczekssmugglerscan]

Agreed

[@aris1956]

Harper with Eva in the kitchen has several favorite dishes ! Sometimes even he can't choose which one is the most favorite. ;)

[@PastaGrammar]

Favorite PASTA 😉

[@chrismazz75]

@@PastaGrammar Haha make a “Harper’s Favorites” list and dare us to go find videos of stuff you forgot to add LOL (not that that would be a sneaky way to get more views…)

[@lodewykdejager5327]

Who would have thought, at the start of this channel, that the All American Boy is teaching how to make pasta - love the channel

[@jdhalvo]

I sure hope the Nduja USA folks appreciate how much support you're throwing their way! Can't wait to try it...

[@hugobranca]

I used to have an Calabrian friend here in Malta, bless you Antonio, who used to have a restaurant here in Malta. The food was amazing. I love n'duja.

[@mamadotscreations]

Every time I watch you, my heart yearns more to just pack up and move to Calabria ❤

[@andrearaia8695]

Eva, me and my parents come from Sicily. We don’t know much about our back history. We are getting 23 and me done but my grandparents taught me everything I know. I love seeing other Italians on KZbin.

[@edwardkornuszko4083]

Thank you for another great post. I bought the nduja from Nduja USA and it was excellent. I’d definitely like to see more recipes using nduja. Thank you again. God bless you both.

[@hugobranca]

More 'nduja recipies? YES! PIZZA!

[@frankieboy5859]

I made Pizza N'duja last week with tomato sauce, buffala, origano, capperi and red onions from Calabria. Heaven in a plate.

[@davideoneto9430]

It exists, in Calabria on the South of Italy

[@tobzmctoberson5118]

Eva's hair looking particularly magnificent today!

[@Emili-and-Tori]

I finally got to try pecorino, and I’m absolutely hooked! Finding real Italian cheese (imported and made with the correct milk) is difficult where I’m from, but it’s so worth it. Pecorino has tied with mozzarella for my favorite cheese ever! I never would have known about it had it not been for this channel! Thank you so much for sharing these recipes, your knowledge, and your kind hearts. 💚

[@PastaGrammar]

Glad you like it! We LOVE pecorino

[@apsaraa8209]

I NEVER EVER order or use ANY cookbooks because I am a cook with a few decades of travel and cooking under my belt...BUT I am so addicted to you guys and your authentic dishes I just pre-ordered your COOKBOOK! I am so excited to get it. You two are a beautiful blessing. Thanks for your amazing channel. Next on to the Nduja website. Much love guys.

[@skakee]

YES! More nduja recipes! I got mine the afternoon it became available. Thanks Eva, Harper, and NdujaUSA! 🥰😋

[@tomferrante8002]

I'm growing the Devil and the round Calabrian chilli plants! Just waiting for them to ripen! I can't wait to try this recipe! Thank you!

[@milliethemillinator3154]

Where did you get the seeds for the Calabrian peppers?? How did you know they were authentic Calabrian 🌶?

[@tomferrante8002]

@@milliethemillinator3154 I ordered from Semi Strani from Italy they sell allsorts of amazing peppers

[@SlyPuma]

I ordered my Nduja from Bella USA in Seattle, WA early today, before the entire N. American supply gets wiped out again! 😂 Thanks guys for sharing the secret authentic ingredients with everyone!

[@DarkandStormyNight01]

Pike Place Market??

[@godsowndrunk1118]

Yes , please, more Nduja recipes ....🤤

[@craigstewart4289]

I make this every 10 days to 2 weeks, I always add Tropean onions too to begin with, I think here in Europe we're blessed with being able to get those ingredients. I'm delighted you now have access to great nduja, life without nduja is like life without music.

[@johnenrightjr31]

Very proud of you and your work to promote the food culture of Dasà. You two are a cultural treasure!

[@PastaGrammar]

Thanks, John! ❤️

[@tsocanuck]

that fileja looks amazing great job harper

[@peterflom6878]

I used Calabrian chili peppers from a jar. Very tasty

[@peterw7263]

I just found your channel. I was looking up limoncello recipes and came across yours. I watched a few more videos of yours and instantly fell in love with you two. I can't help but have uncontrollable smiles and laughter. I'm Italian, born and raised in America, but sadly for me, my family line decided to americanize the kids a little too much to where a few generations later my family no longer knows a lot about our own cultural foods other than the basics. But know enough that it's hard to find proper Italian food at restaurants. What I do know how to make I can do better myself than any restaurant I've been too. But in not knowing what I don't know I've been just sticking to what I do know if that makes sense. My Grandpa would have the whole family over from time to time and make a big feast for everyone, but when he died years back, well we dont do that anymore, and it's become more like a childhood memory now. Just watching a few of your videos has reinvigorated my love for my heritage. Going back to the limoncello video. I'm really excited to try all the alternate versions especially the basil-cello. All the best to you two and continue to make these beautiful and awesome videos. I'll be watching from now on. 😊

[@marcobiagioli3905]

Oggi avete fatto un capolavoro,e devo anche complimentarmi con i salumieri di Spilinga che hanno investito e delocalizzato per aprire le porte del mercato americano al proprio prodotto tipico di punta. È facile prevedere un successo epocale,appena la assaggeranno anche i Messicani.

[@1014Donna]

I’m Sicilian American and we made a pasta like that growing up. The pasta was served with a very simple tomato sauce, . We called in “maccarune” like Eva pronounced it. My grandmother had reeds and to prevent the pasta from sticking to the reeds, she put a little bit of olive oil. I don’t remember how the dough was prepared though. I’m assuming it was semolina because we dried it overnight.

[@ilarya8463]

Maccaroni/maccheroni and similar, was the old way to call pasta in the south of italy

[@karrenpopovics2780]

Olive oil in cooking any pasta prevents the sauce from adhering to the pasta..don't rinse the pasta after it has cooked. Pasta is the medium for the sauce!😂

[@StephyRDM]

​@@ilarya8463 Here, in Brazil, we call it macarrão. Maybe that's where it comes from.

[@ilarya8463]

@@StephyRDM maccarao came from maccheroni...

[@hannahmaebeaver9521]

THE PASTA, IS LOVELY.

[@cindyfaust7344]

Ava, please come and cook for me!!! Whatever you make looks and sounds wonderful… your soul is in the food♥️

[@andrewholden1501]

So, I was trying to figure out what I wanted for dinner tonight. I got the idea to made Penne all'Arrabbiata. I found the penne (from the finest local artisan I could find here in Boston), cherry tomatoes and garlic, but no chilis. Then I remembered, I have 'nduja! Thank you for saving my evening! Next, I'll have to try making feleja sometime.

[@whiskeytango9364]

You can get a thinner rod for pasta, go to an arts and crafts store or possibly lowes or home depot and get dowel rods. Michael's has them, its what I use

[@christineorkins6936]

Thanks for the refresher course on making the fileja pasta. I haven't tried it since we returned home from our lessons with the Spice Girls in Dasa`. Roy and I had so much fun on our trip, and we keep looking at our photos to keep our memories fresh. We love you guys!😊

[@larrytuttle3529]

So im just halfway through the video. Harper mentioned a cookbook. To support the creaters we love, I immediately paused the video and went to order. Preorder for September 17. C/mon Harper. Just remind us about 6 weeks from the date and I'll order then.

[@Michael-audiovideo]

Delicious. Of course, I have a decided advantage since I am in Calabria. But I made a few adjustments. I used a diced Tropea onion, passata instead of whole tomatoes and since I have a live basil plant, basil leaves. Some of the basil I added to the sauce, the rest as a garnish along with the pecorino romano. The 'nduja was Spilinga and the fileja pasta was the one suggested in the link above was super. As for the heat of the dish, it was just a slight shade above the chili with beans I made a few days ago from a spice packet I had from Walmart. Keep at those 'nduja recipes, please.

[@sharlagoodman7823]

‘Nduja pasta? Yes please. I purchased from Nduja USA so I’m ready

[@gargoyle790]

Love you guys. My grandparents were from Umbria and Lombardy, and I've lived in Maine.

[@durdudunsanders680]

My mother makes it the same, but with a bit of onion and red wine, so delicious.

[@Msfelixthecatz]

Ava, I also live in Tucson. Last year I ordered Calabrian pepper seed from Ebay and planted them. I actually got quite a nice crop! This year the plants from last year produced even more. I plan to make Penne All'arrabbiata tomorrow. Thank you!!

[@d_lydian]

I really like your videos. You are very likeable and you come across as very authentic and honest. :) Greetings from 🇦🇹

[@tomwestbrook]

Made this tonight with a “toscani” pasta since I didn’t have time to make the one you showed. It was delicious even if the pasta was a bit thick! Thanks.

[@jamievarni1530]

I grew up in an Italian American family, yet somehow I learn new things from you and Eva. Maybe because my branch of the family is from the north, around Genova.

[@aris1956]

But Italy is not as small as it seems and then as far as cuisine is concerned it always seems bigger ! 😊 We Italians if we travel around Italy, not only from one region to another, from one area to another, but we discover new things even if we go to the small village near our town. This is the beauty of Italian cuisine. Italian cuisine lives on regional dishes and specialties, from area to area, from town to town. The more you travel around Italy, the more you discover new things. If your family is from northern Italy and Eva here is from a region in southern Italy instead (I am also from a region in southern Italy), there are many differences. Your family obviously habitually does things from the area they come from.

[@jamievarni1530]

Aris1956 makes a good point. Can’t deny it.

[@RustyDust101]

Seeing this (and drooling on my pillow 😂🤤🤤) I had to check out if I could get 'Nduja here in Germany. Lo and behold, I quickly found a trader and online store selling original Calabrian 'Nduja. So I had to order some to try this out soon enough. I'm so excited.😊

[@RustyDust101]

I got my 'Nduja, and I had to try it. Boy was it good, but boy was it spicy. Maybe I got an especially spicy 'Nduja, or maybe I just can't take spicy. Maybe I shouldn't have added roughly 1/5th of the Nduja to two portions of pasta. Still incredibly yummy. Thank you, thank you, thank you, for this amazing tip. You've broadened my taste horizon.

[@chris415-a]

Perfect timing, my daughter wants the Original Joes Spicy Rigatoni dish, so I came to your site to see if you had anything... This is also the same as Carbon in NY. Its the Vodka sauce with Calabrian peppers, thanks for your version, enjoy your channel.

[@Ramuna-ip4qy]

I loved listening to Eva speaking her Calabrian (Cosentino?) dialect.

[@eclecticexplorer7828]

When I was touring Italy, I kept looking for Penne all'Arrabbiata on menus, but I couldn't find it. (We didn't make it to Calabria or Sicily.) I finally wound up asking the waiter in a Sorrento restaurant if they could make it despite it not being on the menu, and they did. Given the simplicity of the dish, I guess I should not have been surprised that it wasn't significantly different from what I have had here. I learned about nduja through this channel, but as a vegetarian, it was off the menu for me. I did find an upscale vegan restaurant here in L.A. that serves a vegan version of nduja -- or I should say, was serving it, as menus change a lot at upscale restaurants, and that dish is not currently on the menu. I obviously cannot say how it compares with the pork version, but it was quite spicy and very good. Kudos to Eva for saying "like I don't know whom." Most native English speakers in my experience would incorrectly use the subjective case "who" in this expression instead of the objective case.

[@luke211286]

To my knowledge, Campania has a pasta related to arrabbiata which has capers/olives and onions added to the base spicy tomato sauce. It's called pasta alla vesuviana, a reference to Mt. Vesuvius

[@Gareth96v1]

Just made the ‘nduja version and OMG, thanks!!! Delicious!

[@catherinedavidson7145]

A thin double pointed knitting needle (2mm?) could solve the thickness problem of the fileja. You can get pasta with 'Nduja in Glasgow, but they use cream and cherry tomatoes, (Eusebi's, if you ever visit Glasgow). I love 'Nduja!

[@abou8963]

Nduja, yes, please. Recipes!

[@frankieboy5859]

Tried it with De Cecco Zitone No.19, this works like a dream too.

[@conniethompson4605]

I ordered the Nduja from amazon, very exorbitant so yummy. Thanks for sharing

[@MaryellenS.13]

Congratulations Guys! Beautiful cookbook. Wishing you all of the greatest success ♥️🇮🇹♥️

[@flibbertygibbette]

Yes to more 'nduja recipes!

[@NoName-ds5uq]

I haven’t heard of nduja before, but a quick search shows it’s readily available here in Australia. I’m going to have to try this one!

[@hansemannluchter643]

I lived 5 years on one of the Balearic Islands as a kid, there it was called "Sobrassada", in Catalan. It's a bit different from fresh "Chorizo", but not more than it can substitute , if the real thing isn't available, or is insanely expensive. One thing worth remembering about Italian cuisine is that it's often good food for dirt-poor peasants.

[@telebubba5527]

I would love to see more dishes with 'Nduja. I recently bought a jar, but haven't touched it yet, waiting for a good recipe. It's becoming more and more accessible here in the Netherlands. Luckily, because we are in the EU, we have more choice than you do in America. The same with fileja/filei. It's available even in some bigger supermarkets.

[@blupampurio5995]

The first use of 'NDUJA is over a slice of bread roosted(lightly) in a pan(rubbed of garlic, or not).

[@fgghttjjj]

Wow! What a pasta! Incredible!Amazing!

[@rumbleinthekitchen_Amy]

Pre-ordered the book the day you announced it. Italian food is my teenage daughters favorite and I can't wait to surprise her with more of your recipes.

[@PastaGrammar]

Thank you! Hope you (and she) enjoy it!

[@meercatt]

Yes to more recipes please! I bought some and it is in my fridge waiting for inspiration. 😊❤

[@mariaelisera]

I love fileja pasta - pasta al fierrito in Argentina, only a few restaurants make them from scratch in Buenos Aires now.

[@sandyschipper5008]

Wow Harper!! Great tips on making the pasta!!! You're becoming a pro like Eva!!

[@colleenloffredo7895]

Great job on the pasta making Harper, and a great instructions on how to do it!💕

[@adelemiller8925]

yes!! more 'nduja recipes, please

[@geliz1269]

This looks amazing! More nduja recipes please.

[@CarryTheZero1]

I really want to try the nduja. I am half Mexican and it reminds me of chorizo by the looks of it which is one of my favorite things to cook with. ❤❤❤

[@phillipam6845]

ys pls !!!!!!! pls do more Nduja recipies!!!!!

[@lisadawnsupan3119]

yes more Nduja recipes please

[@jody-annesullivan4547]

‘Arper, you seemed a bit self-conscious in your pasta segment, but you explained it perfectly, your pasta making was great! Also, I think this is a better type of pasta for this sauce as it gets in the curls. So glad you now have Nduja available to make your favourite dish at home.

[@mellowtopia5376]

I made Penne Nduja just today, following the recipe for the sauce used here. Fiery and really tasty!

[@jasonwood3405]

'Nduja is amazing! I would eat it every day if I could. More 'nduja recipes please!

[@barbaramiller349]

My mouth is watering!! It looks delicious 😋. Show us all the Nduja recipes ❤❤

[@NickRossi]

Harper, you are an excellent teacher!!

[@LedCepelin]

So skilled with the pasta making, Harper! Also congratulations with the cookbook!

[@TheFatGandalf]

Yes! Definitely more recipes for Calabrian Spam, I mean Nduja.

[@rosiekaytrevino166]

Good day to both of you. Love this video thank you so much for sharing ❤😊 have a beautiful day

[@ccantrell4053]

Bravo Harper! I think that was a very good tutorial on the filei. You made it look doable. I liked hearing a little of that Calabrese dialect, too, because I love foreign language

[@DavePruett]

Lots of memories of the Pasta Grammar Tour in this video! I ordered from 'Nduja USA shortly after I got home and Valeria and I have been enjoying it in various antipasti. I see an angry tomato sauce in our future.

[@jimghee6021]

The first time I had All'Arrabbiata sauce was with Orecchiette as Angry Little Ears in culinary school and it's been a favorite ever since. I will be trying the nduja recipe as soon as I can get the fileja and nduja.

[@Dptransom4u]

Ok, I made the 'nduja recipe tonight. Fabulous!!!! I used the brand of 'nduja that you recommended; I'll be ordering more!

[@AlmightyAphrodite]

I guess it's a good thing I bought some fileja in bulk from Italy last year, when I fell in love with your pasta fazool and Evas homestyle beans and pasta recipe ❤🤗 (I'm in the Netherlands so it's possible to buy certain things like that within the EU 👌) Everyone here loves the pastashape of fileja as well, have had a lot of questions about it already. And people are bummed they can't just get it at the store here 😅

[@CommonSins]

I’m so very happy that I came across your channel. Keep up the great videos.

[@canisinumbra]

Yes, I find the „alternative“ (it’s a different taste) tastes better/deeper/more umami but I still make arrabbiata more often because it’s without meat. It’s not because of availability but because i avoid a high meat consumption. I’m living in Germany and can any meats from Italy without issues.

[@77bubba00]

Well..... almost everything I make is spicy, whether or not it's supposed to be. LOL! I do believe I'll be trying one of these recipes tonight! I just picked some peppers from the garden. My grandmother always added a little heat to the food. She and my grandfather grew up in Furci. Not sure if it's a regional thing, but she always fried dried peppers in olive oil every year before canning them. No one could go in the house without a gas mask! 😂Didn't bother her at all, though. We always had a jar on the dinner table every night. 😋 Keep up the excellent videos!

[@phil4208]

Very cool Eva's pop sharing the recipe from Italy, it looks delicious ❤spicy food , rome new york

[@kellykrug8056]

I can’t wait to make this! I already bought the Nduja !

[@crickett3536]

Eva showing us how she prepares the garlic and pepper made me think. What about a video on ingredient preparation, luke any special tips similar to removing the garlic centers. I know I struggle with cutting vegetables, and Eva's food always looks lovely! If you have one and I missed it, my apologies.

[@chiefyglot7604]

Ever since you had mentioned there was no ‘nduja in the US, I had created a personal recipe that included a basic tomato sauce with Mexican chorizo and peperoncini. I am eager to try to the good ‘nduja since Mexican chorizo is not aged so I am sure the flavor has more depth!

[@cubanmama4564]

Great recipes for 'Nduja. I am growing my own Calabrian peppers and ordered some 'Nduja. Can't wait for your cookbook to ship!

[@lindadibenardo3143]

Grazie! I am back in Calabria when I watch.

[@rickao330]

Nduja for desert 😮?!? I’m intrigued. Would love to see this recipe in action!

[@olly7673]

Nice one guys... another great insight into Italian food. I tried your farinata yesterday and was amazed by how good it tasted. Though the underneath needed crisping with the grill/ broiler by turning it over in the pan. I look forward to "le ricette della 'nduja"

[@SteveApostolopoulos-w9v]

Fabulous video. Love Nduja, especially in a pasta dish. On another note I would love to see an extensive video on all sorts of Fregula dishes. Not just seafood or fish but all recipes.

[@meacadwell]

I still find it so interesting that you always say you don't use a lot of garlic in your dishes. I developed the love of garlic due to my grandfather who used plenty of garlic in his dishes even though he was born and raised in Bologna - and northern Italy isn't known for using garlic.

[@bikzimusmaximus5250]

I'm gonna try this during the week, please make more videos on nduja recipes.

[@kylesalmon31]

Yes! I’m pre ordering the cookbook now!

[@teedeerolo]

well done Harper making the pasta!

[@andrewg7409]

Living near Seattle, NdujaUSA is practically in my backyard! Seems like I'll be enjoying this soon!!

[@bbbbbbbbbbbbbbbbbbbbbbbbbbbbb-]

I want to see the 'nduja desserts, that seems savory and counterintuitive to a sweet dessert, which would be amazing to try

[@daedaluxe]

It all looks so gooooooood, to me this is perfect food, I could eat just tomato pasta variations every day for the rest of my life, lol, would probably need to crush some multivitamins into it though.

[@Kjell777Iverson]

I too enjoy hangry pasta.

[@andrewholden1501]

I too would love more nduja recipes. I just ordered a kilo, and I could use some help finding all the great ways to use it!

[@musicalcontessa4275]

My family is from the same southern "vicina" in Italia and we also really like the hot pepper. Just like Americans, not all Italians enjoy the heat of a hot pepper.

[@maya-gur695]

It's one of my favorite pasta dishes!

[@NancyJuliano]

My Family loves spicy sauces. Definitely going to make it. Hope I can find nduja here in Ma. Going to buy ur book.❤️

[@michaeldefalco1568]

Oh my gosh, no sooner did I try the Nduja Friday and asked for recipe using it. here it is Sunday Thanks-will try it this week!!! hope I have enough left from the bread spread. You guys are the best!!! Does this make Harper the first SPICE BOY? Special Thanks to Eva and Papa Turo...hope to meet this Spring.

[@rosannarm]

love it. But Harper, you could have bought the ferro in Italy (Metal rods we use in our village). Or do like the old ladies.. umbrella stokes!

[@marinaridley4186]

I am psyched and I haven’t even hit play yet! Thanks Eva!