 Penne all'arrabbiata | |
| Alternative names | Arrabbiata (inItalian) |
|---|---|
| Type | Sauce |
| Place of origin | Italy |
| Region or state | Lazio |
| Main ingredients | Tomatoes,garlic,peperoncino,parsley,extra virgin olive oil |
| Variations | GratedParmesan orpecorino romano |
Arrabbiata sauce, known in Italian asarrabbiata (arabbiata inRomanesco dialect),[1] is a spicysauce made withtomatoes,garlic,peperoncino,parsley, andextra virgin olive oil. The sauce originates from theLazio region ofItaly,[2] and particularly from the city ofRome.[3]
Arrabbiata literally means 'angry' inItalian;[2] inRomanesco dialect the adjectivearabbiato 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, andpeperoncino 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 whenspicy food was in vogue inRoman cuisine.[3] The dish has been celebrated several times in Italian movies, notably inMarco Ferreri'sLa Grande Bouffe (1973) andFederico Fellini'sRoma (1972).[4]
Media related toArrabbiata sauce at Wikimedia Commons
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