description Penne all'Arrabbiata Overview
Penne all'arrabbiata is a pasta dish from the Lazio region of Italy, specifically associated with Roman cuisine. It is prepared with penne rigate and a tomato-based sauce containing garlic, dried red chili peppers, olive oil, and sometimes parsley. The name "arrabbiata" translates to "angry" in Italian, referencing the spiciness imparted by the chili peppers. The dish is one of the simpler pasta preparations in the Italian tradition, requiring only common pantry ingredients and minimal cooking time.
help Penne all'Arrabbiata FAQ
What does 'arrabbiata' mean in Italian cooking?
The word 'arrabbiata' translates to 'angry' in Italian. It refers to the spicy, angry kick provided by the generous use of dried red chili peppers in the tomato sauce.
What are the traditional ingredients in Penne all'Arrabbiata?
The classic Roman dish is made with penne rigate pasta and a tomato-based sauce containing garlic, olive oil, dried red chili peppers, and sometimes parsley. It specifically does not use heavy cream or cheese, as the sharp flavors are meant to stand on their own.
Where did Penne all'Arrabbiata originate?
The dish is a staple of the Lazio region of Italy, with strong ties to Roman cuisine. It emerged as a popular staple in mid-20th century trattorias across Rome.
Why is penne the preferred pasta shape for arrabbiata sauce?
Penne rigate is preferred because its tubular shape and ridged texture effectively trap the spicy, chunky tomato sauce. The sturdy pasta also holds up perfectly to the sharp garlic and chili peppers used in the dish.
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