Recipe courtesy of David Rocco

Penne al Cioccolato con Anchovies: Penne with Chocolate and Anchovies

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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1 pound/450 g penne rigate pasta

3 tablespoons/45 ml extra-virgin olive oil

2 cloves garlic, chopped

2 dry chile peppers, crushed

8 anchovy fillets, finely chopped

2 cups/457 g chopped finest quality plain dark chocolate (at least 70 percent cocoa)

1/2 cup/114 g finely grated breadcrumbs

Small bunch fresh flat-leaf parsley, chopped


  1. Cook the penne in a pot of boiling salted water. While the pasta is cooking, make the sauce.
  2. To make the sauce: In a saucepan heat up the olive oil. Gently saute the garlic, add the chile peppers, and anchovies. Cook until the garlic is golden and anchovies have somewhat dissolved. Then add the chopped chocolate. When the chocolate has completely melted, stir in the breadcrumbs.
  3. Drain the pasta just before the 'al dente' stage and add to the saucepan. Add the chopped parsley and mix well for a few seconds so that the pasta and the sauce are well amalgamated or combined. Serve the dish immediately.