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.
Nobody has published a arrabbiata recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.