Arrabbiata sauce

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 sauce
Penne in arrabbiata sauce
CourseMain course
Place of originItaly
Region or stateLazio
Serving temperatureHot over pasta
Main ingredientsTomatoes, red chili, garlic, parsley, olive oil

Origin of the name

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 (i.e. "broccoli arabbiati").[1]

History

The invention of the dish dates back to the 1950s-60s, at a time when hot food became 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]

Ingredients

The main ingredients are peeled tomatoes, garlic, plenty of chili pepper, salt and extra virgin olive oil. Sometimes grated parmesan and pecorino romano cheese are added to the pasta.[3]

See also

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.

Sources
  • 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.
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