Penne pasta in Arrabbiata sauce
|Place of origin||Italy|
|Region or state||Rome|
|Serving temperature||Hot over pasta|
|Main ingredient(s)||Tomatoes, red chili, garlic, olive oil|
|Variations||Basil, parsley, oregano|
Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and red chili peppers cooked in olive oil. "Arrabbiata" literally means "angry" in Italian, and the name of the sauce is due to the heat of the chili peppers.
Arrabbiata sauce is usually served with penne, and may have chopped fresh parsley sprinkled on top. Many recipes call for Parmigiano-Reggiano to be incorporated with the dish, but it is not necessary. There are many variations to the original recipe of arrabbiata sauce; a few include onions to be fried with the garlic and tomatoes.
Due to the small number of ingredients needed in order to make this sauce, it is quite inexpensive. Though most commonly used for pasta, arrabbiata can be used for other food. This sauce can also be used to accentuate or accommodate meats, poultry, seafood, bread and food similar to pizza. An example would be a dish called Agnello all’Arrabbiata (angry lamb), which refers to spicy lamb with arrabbiata sauce. The crushed red chili flakes are common for many foods in southern Italy, a common example would be ricotta salata al pepperoncino, a type of Italian salad which has a simple spicy taste.
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