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Arrabbiata sauce facts for kids

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Arrabbiata sauce
Penne all'arrabbiata.jpg
Penne in arrabbiata sauce
Course Main course
Place of origin Italy
Region or state Lazio
Serving temperature Hot combined with pasta
Main ingredients Tomatoes, red chili, garlic, parsley, olive oil

Arrabbiata sauce, or sugo all'arrabbiata in Italian (arabbiata in Romanesco dialect), 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, and particularly from the city of Rome.

Origin of the name

Arrabbiata literally means "angry" in Italian; in Romanesco dialect the adjective arabbiato denotes a characteristic (in this case spiciness) pushed to excess. 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").

History

The invention of the dish dates back to the 1950s–1960s, at a time when hot food became in vogue in Roman cuisine. 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).

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.

See also

Kids robot.svg In Spanish: Arrabbiata para niños

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