Penne Arrabbiata & Wine
Spicy Tomato & Chili Sauce
Arrabbiata means 'angry' in Italian — a reference to the fieriness of this simple Roman sauce. Tomato, garlic, and generous amounts of dried chili give penne arrabbiata a fiery kick. Spicy food asks for wines with lower tannins, higher acidity, and a touch of sweetness to tame the heat.
Best Wine Pairings
Barbera's low tannins, high acidity, and juicy berry fruit are ideal with spicy tomato — the wine cools the chili bite.
Chilled and crisp — if you prefer white, Pinot Grigio's neutral freshness provides instant relief from the chili heat.
This dry Italian rosé has the fruit of red wine with the freshness of white — a brilliant spicy-food companion.
A touch of residual sweetness in sparkling Lambrusco creates a counterpoint to arrabbiata's heat.
Frequently Asked Questions
What wine goes with spicy pasta?
Low-tannin reds like Barbera d'Asti or a dry Italian rosé like Cerasuolo d'Abruzzo are best. Avoid tannic Cabernets which amplify chili heat. Slightly off-dry whites also work well.
Does tannin make spicy food hotter?
Yes — tannins interact with capsaicin (chili heat) to intensify the burning sensation. This is why low-tannin or white wines are better with spicy dishes.
What wine with Penne Arrabbiata?
Barbera d'Asti, Cerasuolo d'Abruzzo rosé, or a chilled Pinot Grigio. Lambrusco di Sorbara with its slight sweetness is a fun alternative.