Penne Arrabbiata is a typical Roman recipe. Born between the ’50s and ’60s, this dish is rarely found in restaurants, except for the most rustic trattorias. The reason is only one: the ingredients needed to make Arrabbiata Sauce are simple and common, so this recipe can be easily prepared at home.
But do you know why this dish is called that? Pasta Arrabbiata owes its name precisely to the presence, among the ingredients, of red Pepper. In Rome, it is more generally in Lazio (Italy), arrabbiato (with two “r” and two “b”) is used to refer to any preparation that involves the use of garlic and red pepper, emphasizing the purplish color that the face takes on when tasting. Arrabbiato literally translates to angry.
As with all Easy and Quick First Dishes, the choice of ingredients assumes a key role: Garlic, Oil, Red Pepper and Tomatoes must be of the highest quality. Also, as with all traditional recipes, there are a few secrets to make Arrabbiata Sauce. Just to name one, do not forget to finish the dish with a sprinkling of Prezzemolo and a sprinkling of Pecorino Cheese: the freshness of the former and the savoriness of the latter are essential to achieve a Tasty First Course.
Penne Arrabbiata are, along with Pasta alla Gricia and the Pasta Carbonara among the cornerstones of Lazio cuisine. The common thread is undoubtedly the strong and rustic flavor that, however, certainly cannot leave you indifferent. To discover it, you don’ have to cross Italy or frequent any trattoria: follow our Recipe for Penne all’Arrabbiata and, after getting everything you need, get to the stove. The sauce is ready exactly in the cooking time of the pasta, so you have no excuses!
