Arrabbiata sauce is a spicy tomato-based sauce that is a staple in Italian cooking. It features prominently in pasta dishes like penne all’arrabbiata. The name “arrabbiata” means “angry” in Italian, which is a reference to the sauce’s spicy heat from red pepper flakes. So why is this feisty pasta sauce called “angry”? The history and etymology behind the name offer some intriguing explanations.
The Origins of Arrabbiata Sauce
While the exact origins of arrabbiata sauce are obscure, most food historians agree it likely originated in the Lazio region of Italy, home to Rome. The sauce became popular in the late 19th or early 20th century as a quick, easy, flavorful pasta topper using ingredients common in Roman pantries.
The base of arrabbiata calls for olive oil, garlic, dried red chile peppers, and tomatoes. Some variations also include parsley, black pepper, peeled tomatoes, or onions. But the defining heat comes from the dried red pepper flakes, or peperoncino in Italian. During arrabbiata’s early days, this spicy kick differentiated it from more traditional Roman pasta sauces.
Traditional Ingredients of Arrabbiata Sauce
| Ingredient | Role |
|---|---|
| Olive Oil | Provides richness and binds ingredients |
| Garlic | Adds aromatic flavor |
| Dried Red Chile Flakes | Provides signature heat and spice |
| Tomatoes | Contribute body and sweetness |
The Meaning Behind the Name
So how did this fiery pasta sauce get its name? The most widely accepted explanation ties back to the Italian word “arrabbiata” which translates to “angry.” According to legend, arrabbiata sauce was first whipped up by angry Italian cooks as a quick, fiery meal.
Some versions specifically cite angry Roman cooks hurriedly making a meal for upset stomachs. The spicy chile heat was thought to curb hangovers or calm indigestion. Other tales say struggling cooks angrily tossed together arrabbiata to feed their hungry families when money was tight.
Theories on the Origin of the Name
- Created by hungry, angry cooks on a budget
- Invented by cooks seeking a cure for hangovers or indigestion
- Reflects the red pepper’s spicy “angry” heat
- References the sauce’s quick, tossed-together preparation
So while the details vary, the name “arrabbiata” evokes Italian cooks hurriedly whipping up a hot, fiery sauce in a bad mood. The spicy punch of the dried chiles echoes the fiery temperament behind the dish’s origins.
The Tradition of Spicy Tomato Sauces
Beyond legend, arrabbiata also fits within a larger Italian tradition of adding heat to tomato-based pasta sauces. Southern Italian pasta preparations often incorporate dried chiles and red pepper flakes to add zing. For example, olive oil, garlic, dried oregano, and chile pepper are used together in pasta aglio e olio.
So the spicy kick in arrabbiata connects it to custom of enlivening Italian tomato sauces with heat. The chiles provide a biting contrast to the rich, fruity tomatoes in the sauce. This spicy-tangy balance is a hallmark of arrabbiata and related Italian pasta dishes.
Other Spicy Tomato-Based Italian Sauces
- Puttanesca
- Amatriciana
- Aglio e olio
- Alla vodka
The Taste Profile of Arrabbiata Sauce
The hallmark of arrabbiata sauce is its spicy kick balanced by tomato sweetness. When done right, an arrabbiata sauce should taste bold, fruity and fiery. Here are the key elements in its flavor profile:
Heat – The dried red pepper flakes should add a radiant heat that slowly builds as you eat the sauce. It will tingle on your lips and the back of your throat.
Savory – The garlic and olive oil lend an earthy, savory base to balance the spice. This gives depth and bass notes to the brighter flavors.
Sweet – The tomatoes offer a sweet, tangy fruitiness. This provides counterpoint to temper the heat.
Complex – No single flavor dominates. The heat, sweet and savory balance each other in a complex way.
So an arrabbiata sauce done properly will showcase layers of spicy, fruity and earthy flavors in harmony. The heat is central but balanced.
Flavor Profile of Arrabbiata Sauce
| Taste | Description | Ingredients |
|---|---|---|
| Heat | Tingling spice that builds | Dried red pepper flakes |
| Savory | Earthy, garlicky base | Garlic, olive oil |
| Sweet | Tangy tomato fruitiness | Tomatoes |
| Complex | Balanced combination | All ingredients together |
Ordering Arrabbiata at Restaurants
Arrabbiata sauce features on many Italian restaurant menus, typically served over penne or spaghetti. When ordering, you can customize the heat level to suit your tastes. Options include:
Al dente – Mild level of spice, gentle tingle
Piccante – Moderate spice, robust but not overwhelming
Molto piccante – Very spicy, makes you break a sweat
Keep in mind that some chefs label a sauce “arrabbiata” without much heat at all. Don’t hesitate to ask about spice levels so you know what to expect. A proper arrabbiata should be feisty and fiery.
Spice Levels for Arrabbiata Sauce
| Level | Description |
|---|---|
| Al dente | Mild tingle |
| Piccante | Robust but not overwhelming |
| Molto piccante | Very spicy |
Tips for Making Authentic Arrabbiata at Home
You can easily recreate this iconic sauce at home with just a few ingredients:
Use high-quality olive oil – The oil’s flavor will come through, so splurge on the good stuff. An aromatic extra virgin olive oil is ideal.
Don’t skimp on the red pepper – The heat level is your choice, but use enough flakes to provide real spice. Too little will disappoint.
Add garlic slowly – Cook it over low heat to bring out its sweetness. Garlic burnt or added raw will taste harsh.
Hand crush the tomatoes – Crushing whole canned tomatoes by hand gives the sauce a chunky, fresh texture.
Simmer briefly to develop flavor – The sauce just needs 5-10 minutes for the ingredients to meld.
Follow these tips and you can make an arrabbiata with the perfect blend of sweet, savory and spice. Just be careful not to make the cook angry along the way!
Tips for an Authentic Homemade Arrabbiata
- Use high-quality extra virgin olive oil
- Don’t skimp on dried red pepper flakes
- Gently cook the garlic
- Crush canned tomatoes by hand
- Simmer briefly to meld flavors
Serving Suggestions for Arrabbiata
Arrabbiata sauce pairs well with many dishes beyond spaghetti or penne. Some tasty options include:
Pizza – Use it as the base sauce on a pie with spices and mozzarella. The heat makes a nice contrast to the richness.
Eggs – For a spicy twist on brunch, top poached or scrambled eggs with arrabbiata.
Garlic bread – Spread freshly grilled bread with the sauce for an easy bruschetta.
Polenta – Ladle the sauce over creamy polenta cut into slices or wedges.
Shrimp – Saute shrimp in olive oil and garlic, then mix with arrabbiata over pasta.
The sauce also makes a flavorful base for stews, roasted vegetables, panini sandwiches and dips. Use your imagination to expand beyond pasta!
Creative Uses for Arrabbiata Sauce
- Pizza base sauce
- Topping for poached or scrambled eggs
- Brush on garlic bread
- Serve over polenta
- Mix with sauteed shrimp
Conclusion
Arrabbiata sauce earns its name as a feisty Italian classic with a spicy kick of red pepper flakes. Its name means “angry” in Italian, likely owing to the hurried mood of the cooks who created it. Beyond the legend, arrabbiata also ties into the larger Italian tradition of spicy tomato-based pasta sauces. When properly made, it balances sweet, earthy and spicy flavors for a complex taste profile with some fire. This iconic sauce continues to invigorate pasta, pizzas and other dishes around the world.