Arrabbiata sauce

Arrabbiata sauce
Penne all'arrabbiata
Alternative namesSugo all'arrabbiata (in Italian)
TypeSauce
Place of originItaly
Region or stateLazio
Serving temperatureHot combined with pasta
Main ingredientsTomatoes, red chili peppers, garlic, parsley, olive oil

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]

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 "arrabbiato" (e.g. broccoli arrabbiati).[1]

History

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]

Ingredients

The 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

Media related to Arrabbiata sauce at Wikimedia Commons

References

  1. ^ a b c Ravaro (2005), p.86, sub voce
  2. ^ 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.
  3. ^ a b c 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.

Bibliography