Arrabbiata sauce
Italian pasta sauce From Wikipedia, the free encyclopedia
Arrabbiata sauce, known in Italian as arrabbiata (arabbiata in Romanesco dialect),[1] is a spicy sauce made with tomatoes, garlic, peperoncino, parsley, and extra virgin 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 | Arrabbiata (in Italian) |
|---|---|
| Type | Sauce |
| Place of origin | Italy |
| Region or state | Lazio |
| Main ingredients | Tomatoes, garlic, peperoncino, parsley, extra virgin olive oil |
| Variations | Grated Parmesan and pecorino romano |
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 peperoncino 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]
See also
Media related to Arrabbiata sauce at Wikimedia Commons
References
Bibliography
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