Arrabbiata

Arrabbiata sauce is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. Originating from the Lazio region, and particularly from the city of Rome, arrabbiata sauce is a staple of Italian cuisine. The name "arrabbiata" means "angry" in Italian, a reference to the heat of the chili peppers.

Ingredients and Preparation

The primary ingredients of arrabbiata sauce include garlic, tomatoes, and red chili peppers. The sauce may also include salt, fresh or dried herbs such as parsley or basil, and sometimes onion. The ingredients are sautéed in olive oil until the garlic is golden and the tomatoes have broken down. The chili peppers are added according to taste, making the sauce as mild or as spicy as desired.

Serving

Arrabbiata sauce is traditionally served with pasta, especially penne. Penne all'arrabbiata is a popular dish that highlights the simplicity and spiciness of the sauce. The sauce can also accompany other types of pasta or be used as a base for other dishes, adding a fiery kick to the meal.

Variations

While the basic ingredients of arrabbiata sauce remain consistent, regional variations exist. Some versions may include additional vegetables, such as bell peppers or mushrooms, or proteins like anchovies, pancetta, or seafood. The level of spiciness can also vary widely, with some preferring a milder heat and others desiring a more intense burn.

Cultural Significance

Arrabbiata sauce is a testament to the simplicity and flavor-focused nature of Italian cuisine. Its popularity extends beyond Italy, with many international restaurants and home cooks embracing the spicy sauce. The dish's name, reflecting its fiery nature, is indicative of the Italian tradition of naming dishes in a way that captures their essence.

See Also

• Italian cuisine
• Pasta
• Tomato sauce
• Spaghetti aglio e olio