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Arrabbiata sauce

Penne all'arrabbiata
Alternative names	Sugo all'arrabbiata (in Italian)
Type	Sauce
Place of origin	Italy
Region or state	Lazio
Serving temperature	Hot combined with pasta
Main ingredients	Tomatoes, red chili peppers, garlic, parsley, olive oil
Media: Arrabbiata sauce

Arrabbiata sauce, known in Italian as sugo all'arrabbiata (arabbiata in Romanesco dialect), is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region of Italy, and particularly from the city of Rome.

Origin of the name

Arrabbiata literally means 'angry' in Italian; in Romanesco dialect the adjective arabbiato denotes a characteristic (in this case spiciness) pushed to excess. In Rome, in fact, any food cooked in a pan with a lot of oil, garlic and chili so as to provoke a strong thirst is called "arrabbiato" (e.g. broccoli arrabbiati).

History

The invention of the dish dates back to the 1950s and 1960s, at a time when spicy food was in vogue in Roman cuisine. The dish has been celebrated several times in Italian movies, notably in Marco Ferreri's La Grande Bouffe (1973) and Federico Fellini's Roma (1972).

Ingredients

The main ingredients are peeled tomatoes, garlic, plenty of cayenne chili peppers, salt and extra virgin olive oil. Sometimes grated parmesan and pecorino romano cheese are added to the pasta.

See also

Media related to Arrabbiata sauce at Wikimedia Commons

• List of sauces
• List of condiments

References

1. ^ Ravaro (2005), p.86, sub voce
2. ^ Silvia, Spagni (2010). L'arte di cucinare alla romana: ricette tradizionali e curiosi aneddoti per piatti da imperatore (in Italian). Roma: Newton Compton. ISBN 9788854122574. OCLC 955291501.
3. ^ Carnacina (1975), pg. 81.
4. Giorgioni, Livio (2002). La grande abbuffata: percorsi cinematografici fra trame e ricette (in Italian). Pontiggia, Federico, 1978-, Ronconi, Marco, 1972-. Cantalupa (Torino): Effatà. p. 25. ISBN 9788874020225. OCLC 50875311.

Bibliography

• Zanini De Vita, Oretta; Fant, Maureen B. (2013). Sauces & Shapes: Pasta the Italian Way. New York: W. W. Norton & Company. ISBN 978-0-393-08243-2.
• Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina (in Italian). Milano: Giunti Martello.
• Ravaro, Fernando (2005). Dizionario romanesco (in Italian). Roma: Newton Compton. ISBN 9788854117921.

v t e Pasta dishes
List of pasta dishes List of pasta
Aglio e olio Älplermagronen Amatriciana American chop suey Arrabbiata Baked ziti Barbecue spaghetti Bolognese Bigoli in salsa Cacio e pepe Carbonara Chicken Picasso Chicken riggies Chili mac Ciceri e tria Cincinnati chili Fettuccine Alfredo Fideuà Filipino spaghetti Frogeye salad Giouvetsi Green spaghetti Hamburger Helper Haitian spaghetti Johnny Marzetti Kugel Lagane e cicciari Lasagne Macaroni and cheese Macaroni pie Macaroni salad Macaroni schotel Macaroni soup Makarony po-flotski Naporitan Naryn Noodle kugel Passatelli in brodo Pasta al pomodoro Pasta alla gricia Pasta alla Norma Pasta con i peperoni cruschi Pasta con le sarde Pasta e fagioli Pasta primavera Pasta salad Pastitsio Pastitsada Penne alla vodka Pizza-ghetti Rigatoni con la pajata Sopas Spaghetti alla Nerano Spaghetti alla puttanesca Spaghetti alle vongole Spaghetti and meatballs Timballo Tumact me tulez Túrós csusza
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v t e Tomato sauces
Varieties	Amatriciana Arrabbiata Checca Cincinnati chili Fra diavolo Khrenovina Marinara Neapolitan Pisto Puttanesca Ragù Bolognese Neapolitan alla salsiccia Romesco Spatini Sofrito Saltsa kima Tomate frito Tomato Vierge Vodka/Parma Rosa
Manufacturers and brands	Barilla Group Bertolli De Cecco Del Monte Foods Emeril's Heinz Hunt's Mezzetta Newman's Own Prego Ragú Saclà Italia

• Cuisine of Lazio
• Italian sauces
• Italian pasta dishes
• Spicy foods
• Tomato sauces