Arrabbiata sauce
 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 |
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
[edit]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
[edit]The invention of the dish dates back to the 1950s and 1960s, at a time when hot (meaning here spicy or peppery) 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
[edit]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
[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.
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