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, 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, [2] and particularly from the city of Rome. [3]
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]
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]
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]