food.wikisort.org - DishArrabbiata sauce, or sugo all'arrabbiata in Italian (arabbiata in Romanesco dialect[1]), is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region,[2] and particularly from the city of Rome.[3]
Spicy tomato sauce for pasta
Arrabbiata sauce Penne in arrabbiata sauce |
Course | Main course |
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Place of origin | Italy |
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Region or state | Lazio |
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Serving temperature | Hot combined with pasta |
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Main ingredients | Tomatoes, red chili, garlic, parsley, olive oil |
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Origin of the name
Arrabbiata literally means "angry" in Italian;[2] in Romanesco dialect the adjective arabbiato denotes a characteristic (in this case spiciness) pushed to excess.[1] In Rome, in fact, any food cooked in a pan with a lot of oil, garlic and chili so as to provoke a strong thirst, is called arabbiato (i.e. "broccoli arabbiati").[1]
History
The invention of the dish dates back to the 1950s–1960s, at a time when hot food became in vogue in Roman cuisine.[3] 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).[4]
Ingredients
The main ingredients are peeled tomatoes, garlic, plenty of cayenne chili peppers, salt and extra virgin olive oil. Sometimes grated parmesan and pecorino romano cheese are added to the pasta.[3]
See also
- Peperoncino
- List of Italian dishes
Italy portal
Food portal
References
- Ravaro (2005), p.86, sub voce
- Silvia, Spagni (2010). L'arte di cucinare alla romana: ricette tradizionali e curiosi aneddoti per piatti da imperatore (in Italian). Roma: Newton Compton. ISBN 9788854122574. OCLC 955291501.
- Carnacina (1975), pg. 81.
- Giorgioni, Livio (2002). La grande abbuffata: percorsi cinematografici fra trame e ricette (in Italian). Pontiggia, Federico, 1978-, Ronconi, Marco, 1972-. Cantalupa (Torino): Effatà. p. 25. ISBN 9788874020225. OCLC 50875311.
Sources
- Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina (in Italian). Milano: Giunti Martello.
- Ravaro, Fernando (2005). Dizionario romanesco (in Italian). Roma: Newton Compton. ISBN 9788854117921.
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- List of pasta dishes
- List of pasta
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Varieties | | |
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Manufacturers and brands |
- Barilla Group
- Bertolli
- De Cecco
- Del Monte Foods
- Emeril's
- Heinz
- Hunt's
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- Newman's Own
- Prego
- Ragú
- Saclà Italia
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На других языках
- [en] Arrabbiata sauce
[es] Arrabbiata
Arrabbiata es una preparación en forma de salsa típica de la cocina italiana, en concreto de la ciudad de Roma. La salsa posee como características el tomate, el ajo, el pimiento chile rojo; todo ello preparado en aceite de oliva. La salsa se elabora por regla general con algunos platos de pasta, a veces finamente picado con perejil espolvoreado en la parte superior.
[ru] Аррабиата
Аррабиата (итал. arrabbiata, от итал. arrabbiato — «сердитый») — традиционный итальянский острый соус для заправки макаронных изделий. Родиной арабиатто считается Центральная Италия (регион Лацио).
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