The arrabbiata is a sauce for pasta with a spicy flavor, typical of the hamlet of Ponte Basso and Ponte Alto in the municipality of 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
- 1 LB. of spaghetti
- 14 OZ. of crushed tomatoes
- 1 OZ. of peeled onion
- Black olives
- Chili pepper
- Olive oil
How to make Spaghetti all’ arrabbiata
Cook the spaghetti in salted boiling water.
Meanwhile, heat 3 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 and toss it quickly into the sauce, then transfer to a bowl and serve garnished with fresh basil.
Regional Recipe from Latium