Arrabbiata sauce

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^[1]), 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,^[2] and particularly from the city of Rome.^[3]

Arrabbiata literally means 'angry' in Italian;^[2] in Romanesco dialect the adjective arabbiato denotes a characteristic (in this case spiciness) pushed to excess.^[1] 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).^[1]

The invention of the dish dates back to the 1950s and 1960s, at a time when hot (meaning here spicy or peppery) food was in vogue in Roman cuisine.^[3] 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).^[4]

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.^[3]

Media related to Arrabbiata sauce at Wikimedia Commons

• List of sauces
• List of condiments

• 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.