Penne in arrabbiata sauce | |
| Course | Main course |
|---|---|
| Place of origin | Italy |
| Region or state | Lazio |
| Serving temperature | Hot combined with pasta |
| Main ingredients | Tomatoes, red chili, garlic, parsley, olive oil |
Arrabbiata sauce, or sugo all'arrabbiata in Italian (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,[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 arabbiato (e.g. "broccoli arabbiati").[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]
