Spaghetti all’ arrabbiata – Angry spaghetti

Spaghetti all’ arrabbiata – Giovanni JL CC BY-SA 2.0

The arrabbiata is a sauce for pasta with a spicy flavor, typical of the hamlet of Ponte Basso and Ponte Alto in Castel Sant’Angelo in the province of Rieti and more generally of Lazio.

Penne all’arrabbiata, a very famous dish of the Italian poor cuisine, have been immortalized by movies such as La grande abbuffata by Marco Ferreri, Roma by Federico Fellini and Sette chili in sette giorni with Carlo Verdone.

The name would derive from the fact that, by eating this type of pasta, one risks, because of the hot pepper, to become red, just like when one gets angry. The main ingredients are penne rigate, peeled tomatoes, garlic, abundant hot pepper, raw parsley, salt, extra virgin olive oil.

Cooks in: 30mins
Levels: Easy


  • 1 LB. of spaghetti
  • 14 OZ. of crushed tomatoes
  • 1 OZ. of peeled onion
  • Black olives
  • Capers
  • Chili pepper
  • Basil
  • Olive oil
  • Salt

How to make Spaghetti all’ arrabbiata – Angry spaghetti

Cook the spaghetti in salted boiling water. 
Meanwhile, heat three tablespoons of olive oil in a large saucepan with the chopped onion, a whole chili pepper, a dozen olives, and a spoonful of capers.
Then add the chopped tomatoes and cook for about 5 minutes.
Strain the pasta once cooked al dente, toss it quickly into the sauce, then transfer it to a bowl and serve garnished with fresh basil.

Spaghetti all’ arrabbiata – Angry spaghetti is a Regional Recipe from Latium

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at