arrabbiata sauce

{{Infobox food

| name = Arrabbiata sauce

| image = Penne Arrabbiata.jpg

| image_size = 240px

| caption = Penne all'arrabbiata

| alternate_name = Arrabbiata (in Italian)

| country = Italy

| region = Lazio

| creator =

| course =

| type = Sauce

| served =

| main_ingredient = Tomatoes, garlic, peperoncino, parsley, extra virgin olive oil

| variations = Grated Parmesan and pecorino romano

}}

Arrabbiata sauce, known in Italian as arrabbiata (arabbiata in Romanesco dialect), is a spicy sauce made with tomatoes, garlic, peperoncino, parsley, and extra virgin olive oil. The sauce originates from the Lazio region of Italy,{{Cite book|title=L'arte di cucinare alla romana: ricette tradizionali e curiosi aneddoti per piatti da imperatore|last=Silvia|first=Spagni|date=2010|publisher=Newton Compton|isbn=9788854122574|location=Roma|oclc=955291501|language=it}} and particularly from the city of Rome.

Origin of the name

Arrabbiata literally means 'angry' in Italian; in Romanesco dialect the adjective arabbiato denotes a characteristic (in this case spiciness) pushed to excess.Ravaro (2005), p. 86, sub voce. 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).

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.Carnacina (1975), p. 81. 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).{{Cite book|title=La grande abbuffata: percorsi cinematografici fra trame e ricette|last=Giorgioni|first=Livio|date=2002|publisher=Effatà|others=Pontiggia, Federico, 1978-, Ronconi, Marco, 1972-|isbn=9788874020225|location=Cantalupa (Torino)|pages=25|oclc=50875311|language=it}}

References

Bibliography

{{cite book |last1=Zanini De Vita |first1=Oretta |last2=Fant |first2=Maureen B. |year=2013 |url=https://books.google.com/books?id=rUczAQAAQBAJ&pg=PA92 |title=Sauces & Shapes: Pasta the Italian Way |location=New York |publisher=W. W. Norton & Company |isbn=978-0-393-08243-2 }}
{{cite book

| last=Carnacina

|author2=Buonassisi, Vincenzo

| first=Luigi

| title=Roma in Cucina

| publisher=Giunti Martello

| location=Milano

| year=1975

| language=it

}}