Dish · italian
Arrabbiata
Penne in a garlic and tomato sauce built around a heavy dose of red pepper flakes, meant to taste sharply spicy rather than just tomato-forward. Parsley finishes it instead of basil in most versions.
Where it comes from
The name means angry in Italian, a reference to how hot the chili makes the sauce, and it comes out of Rome's tradition of simple pasta sauces built on pantry ingredients. No fixed date or restaurant marks its start.
What cooks argue about
The whole dish turns on chili timing: fried early in the oil for a deeper, even heat, or added late for a sharper bite. Cooks disagree on which approach is correct.
Versions
Nobody has published a arrabbiata here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
crushed tomatoes
garlic
olive oil
parsley