The following recipe is the basic and traditional version, adapted from the Authentic Italian Cuisine website (www.salvoitaliancuisine.com). This recipe doesn't include pecorino cheese, even though there are disputes about whether or not the cheese is actually part of the dish. Also, if you want to stay true to tradition, do not whizz the tomatoes in a blender as it states in the recipe, but crush them by hand, so there are few tomato chunks left in the sauce once it's cooked.

The following recipe is written by Ada Boni, one of the most famous Italian chefs and food writers from the beginning of the 20th century. It was published in the 1929 Il Talismano della Felicità cookbook and includes onions and prosciutto, differing from the version we nowadays consider to be authentic. The recipe was adapted from the Philoso Kitchen website (www.philosokitchen.com). 

The following recipe is a potent variation of the traditional penne all'arrabbiata. Hot sausages, peppers, onions, and fennel seeds maximize the spiciness of the dish. The recipe is adapted from the Scrumpdillyicious blog (www.scrumpdillyicious.blogspot.com). 

The following recipe is adapted from the BBC's Good Food website (www.bbcgoodfood.com). It offers an alternative to the traditional penne all'arrabbiata recipe by incorporating canned tuna steak and olives. 

The following recipe is adapted from the Italian Traditional Food website (www.italiantraditionalfood.it).  It is a classic penne all'arrabbiata recipe; the only variation is the usage of fresh versus canned San Marzano tomatoes.