Arrabbiata sauce
Spicy Italian pasta sauce
| [[File:|frameless|alt=]] | |
| Alternative names | Sugo all'arrabbiata |
| Type | Sauce |
| Course | |
| Place of origin | Italy |
| Region or state | Lazio |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | Hot |
| Main ingredients | Tomatoes, garlic, dried red chili peppers, olive oil |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Arrabbiata sauce (Italian: sugo all'arrabbiata) is a spicy Italian pasta sauce made from tomatoes, garlic, and dried red chili peppers cooked in olive oil. The name "arrabbiata" literally means "angry" in Italian, referring to the spiciness of the chili peppers.
Origin[edit | edit source]
Arrabbiata sauce originates from the Lazio region of Italy, particularly from the city of Rome. It is a traditional sauce that has been enjoyed for generations and is a staple in Roman cuisine.
Ingredients[edit | edit source]
The primary ingredients of Arrabbiata sauce include:
Preparation[edit | edit source]
To prepare Arrabbiata sauce, the garlic and chili peppers are sautéed in olive oil until the garlic is golden. Then, tomatoes are added and cooked until the sauce thickens. The sauce is typically served with penne pasta, but it can also be used with other types of pasta.
Serving[edit | edit source]
Arrabbiata sauce is traditionally served hot, often garnished with parsley and Parmesan cheese. It pairs well with a variety of pasta shapes, but penne is the most common choice due to its ability to hold the sauce in its ridges.
Variations[edit | edit source]
While the classic Arrabbiata sauce recipe is simple, variations may include the addition of ingredients such as:
Related Pages[edit | edit source]
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
