Stanley Tucci Inspired Penne all’ Arrabbiata

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-

August 24, 2023

Stanley Tucci Inspired Penne all’ Arrabbiata sits in a green ceramic bowl with two slices of french bread off to the right.

Behold, we bring you Penne all’ Arrabbiata, a “pantry dish” perfect for last-minute entertaining or a late-night craving. We’ve created four pasta dishes for TABLE readers inspired by Stanley Tucci’s television travel series Searching for Italy. We recommend that you enjoy this dish with a Rosato of Sangiovese, a pitch-perfect rosé from Toscana, or Bardolino, a delicate red that balances well with the heat of this version of the dish, which is made with chili-infused olive oil.

Cooking the Italian Way: A Mix of Old and New

As you prepare your dish, picture this: Imagine a young American arriving to start a job in Rome. He knows little Italian and has arrived completely unprepared for life outside the office. He steps into a mom-and-pop grocery shop hoping to find something edible and becomes an eyewitness to a conflagration of epic proportions.

The elderly proprietress is engaged in finger-pointing, chest-beating, top-of-the-lungs argument with a customer about whether one CAN or CANNOT eat penne all’arrabbiata at room temperature on a hot summer evening. The prim, pale rose housecoat of the lady behind the counter shakes with rage: NO! Absolutely not. It is incorrect. A sacrilege.

The customer shifts the bags of wine and bread she’s bought at the neighboring bakery and enoteca so that she can signal her total dismissal of that prudish idea: NO! That is an old idea even for you. I’ve known you for 40 years and I didn’t think you were this old. Let’s hope the salami I need to buy from you is fresher.

This provokes a laugh from the other customers, but it does not settle the argument, which continues at lower volume but not calmer emotion over the slicing, weighing, wrapping, and checking out. And into the street afterward.

The young fellow realizes he is in an entirely new place, where food is not a matter of tradition or convenience. It is religion, to pursue with fervor and precision… even if it means that you have to defend what’s right. This is why Italian food is so good. It’s about commitment to what’s truly the best way to do things.

About Penne all’ Arrabbiata

Like the attitude of the shopkeeper above, penne all’arrabbiata is a dish of righteous anger. Penne all’arrabbiata gets its name from the Italian word “arrabbiata,” which means “angry.” The dish is known for its spicy tomato sauce, typically made with garlic, tomatoes, and red chili peppers. The heat from the chili peppers is said to evoke a sense of “anger” or intensity, hence the name.

Check out our other Stanley Tucci Inspired Recipes:

Recipe by Keith Recker
Food Styling by Veda Sankaran
Photography by Dave Bryce
Fabric by Found and Foraged Fibers
Wine pairing by Adam Knoerzer

Subscribe to TABLE Magazine‘s print edition.

Stanley Tucci Inspired Bucatini all’Amatriciana

By

Gabe Gomez

-

August 24, 2023

0

A Stanley Tucci Inspired Bucatini all' Amatriciana sits in a blue bowl with four glasses of wine placed behind the pasta.

In honor and shameless infatuation, we’ve created four pasta dishes for TABLE readers inspired by the Stanley Tucci television travel series Searching for Italy. This week we bring you Stanley Tucci Inspired Bucatini all’ Amatriciana. This dish is very similar to our recipe for Penne all’ Arrabbiata with the exception of one key ingredient, guanciale, heavenly cured pork cheek that adds a smokey and crispy element to each bite. We recommend an inky Chianti Classico or Rosso di Montalcino to enjoy this beautifully simple and heartwarming dish.

What Makes Something all-Amatriciana?

Bucatini all’Amatriciana originates in the town of Amatrice, hence its name. Amatrice is located in the Italian region of Lazio. While it gave us this delicious pasta dish, it’s seen some troubles in recent years. An earthquake devastated the town in 2016, destroying nearly three-quarters of the buildings. However, this hasn’t stopped the people of Amatrice from continuing to have intense pride in their food. But here’s a secret: according to one townsperson interviewed by CNN, ordering this dish in Amatrice makes you look like a tourist. People “in the know” order spaghetti alla gricia, a white sauce version of amatriciana.

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Stanley Tucci Inspired Bucatini all’Amatriciana

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Author: Keith Recker

Print Recipe

Description

A regional delight.

Ingredients

Scale

6 ounces of guanciale, pancetta, or bacon, cut into strips
2 tbsps olive oil
1 tsp red pepper flake
3/4 cup onion, minced
2 cloves garlic, minced
1 canned whole peeled tomatoes
1/2 cup Pecorino Romano
12 ounces of bucatini or spaghetti
Salt and pepper, to taste

Cook Mode

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Instructions

In a sauté pan over medium-low heat, add olive oil, onion, garlic, and guanciale (or pancetta or bacon). Add the pepper flake when the guanciale lightly crisps and browns. Crush the tomatoes in a separate bowl before adding them and all their juices to the pan and simmer low until the sauce reduces slightly and thickens.
Cook the dried pasta in nicely salted water, like the sea, until al dente. Add the pasta to the sauce directly from its water, adding a touch of the starchy salty water in the process to help the sauce stick to the pasta. Toss the sauce and pasta until covered evenly. Turn off the heat. Add the Pecorino Romano and gently fold it into the pasta.
Serve immediately and enjoy.

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Check out our other Stanley Tucci Inspired Recipes:

Story by Gabe Gomez
Prop styling by Keith Recker
Photography by Dave Bryce
Food styling by Veda Sankaran
Fabric by Found and Foraged Fibers
Wine pairing by Adam Knoerzer

Subscribe to TABLE Magazine‘s print edition.

Stanley Tucci Inspired Spaghetti alla Nerano

By

Gabe Gomez

-

August 24, 2023

0

A bowl of Stanley Tucci Inspired Spaghetti alla Nerano sits next to two glasses of white wine.

We’re more than a little in love with Stanley Tucci’s series Searching for Italy. It’s not only the sight, sound, and taste that comes with traveling, it’s the experience of food prepared among centuries of tradition, innovations that evolve organically, and ingredients that are either grown or handcrafted to perfection. Most importantly, it’s the pasta, the wine, and the simple pleasures of eating delicious food narrated by Tucci and knowing that when he takes a bite, closes his eyes, and smiles, we are right there with him.

Inspired by the series, we’ve created four pasta dishes for TABLE readers. The first, Spaghetti alla Nerano, is a playful dish that only requires a handful of ingredients and solves for your overabundance of late summer zucchinis. It’s crisp, creamy, and best enjoyed with the slight and dry acidity that comes with a Greco di Tufo or Vermentino di Gallura.

Transport Yourself to Italy Through Spaghetti Alla Nerano

When you make this dish for yourself, picture this: The August sun sets at a shoreline restaurant on the Italian island of Ponza, turning the sky coral and orange. Candle lanterns are hung from the rafters of a striped canvas awning. Deep fuschia wisteria blooms all around you. The wake of boats returning to harbor break gently on the pebbly shore just feet away. As if this isn’t already paradise, a waiter brings out a bottle of cold Greco di Tufo. And quickly thereafter plates of spaghetti dotted with thin slices of zucchini that are somehow both crispy and tender, caramelized and juicy. He provides final flavor flourishes with a twist or two of black pepper and a blizzard of freshly grated cheese. You can imagine the rest: a feeling of well-being deeper than the sea itself.

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Stanley Tucci Inspired Spaghetti alla Nerano

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Author: Gabe Gomez

Print Recipe

Description

Zucchini and pasta collide for a taste of Italian bliss.

Ingredients

Scale

4 zucchini, medium, thinly sliced into rounds
1 1/2 cups vegetable or neutral oil
½ cup of Provolone cheese, finely grated
1 lb of pasta
2 tbsp of butter
2 cloves garlic, chopped
Fresh basil, gently cut to avoid bruising
Salt and pepper to taste

Cook Mode

Prevent your screen from going dark

Instructions

Fry zucchini rounds in vegetable oil until golden brown. Rest on a paper towel. Season with salt.
Cook the pasta in salted boiling water.
In a deep pan, sauté the garlic in butter. Add al dente pasta directly from boiling water. Add a ladle of pasta water.
Cook the pasta over med heat for two minutes then add the provolone. Blend until creamy. Turn off heat. Add pepper and basil and gently fold into pasta.
Serve immediately and enjoy.

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