Arrabbiata sauce

Arrabbiata sauce

Penne all'arrabbiata
Alternative names	Arrabbiata (in Italian)
Type	Sauce
Place of origin	Italy
Region or state	Lazio
Main ingredients	Tomatoes, garlic, peperoncino, parsley, extra virgin olive oil
Variations	Grated Parmesan and pecorino romano
Media: Arrabbiata sauce

Arrabbiata sauce, known in Italian as arrabbiata (arabbiata in Romanesco dialect),^[1] is a spicy sauce made with tomatoes, garlic, peperoncino, parsley, and extra virgin 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 peperoncino 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 spicy 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]

Media related to Arrabbiata sauce at Wikimedia Commons

• List of sauces

• 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.