Arrabbiata sauce, known in Italian as sugo all'arrabbiata (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 of Italy,[2] and particularly from the city of Rome.[3]
 Penne all'arrabbiata | |
| Alternative names | Sugo all'arrabbiata (in Italian) |
|---|---|
| Type | Sauce |
| Place of origin | Italy |
| Region or state | Lazio |
| Serving temperature | Hot combined with pasta |
| Main ingredients | Tomatoes, red chili peppers, garlic, parsley, olive oil |
Origin of the name
editArrabbiata 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 "arrabbiato" (e.g. broccoli arrabbiati).[1]
History
editThe 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]
Ingredients
editThe 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]
See also
edit
Media related to Arrabbiata sauce at Wikimedia Commons
References
edit- ^ a b c Ravaro (2005), p.86, sub voce
- ^ a b 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.
- ^ a b c Carnacina (1975), pg. 81.
- ^ 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.
Bibliography
edit- 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.