Pasta All’Arrabbiata: A Spicy Italian Recipe
Pasta all’arrabbiata is a traditional recipe originating from the Lazio region in Italy. This spicy sauce is one of the most well-known in Italian cuisine and is used in many dishes, from pasta to pizza. Today, we’ll explore its history, traditional preparation, and some fun facts. Don’t forget to visit Rossini to try our version of the recipe, or if you’re not a fan of spicy food, explore our other Italian specialties!
The Origin of All’Arrabbiata
The all’arrabbiata sauce is very popular in the city of Rome, in the Lazio region, where it is used to accompany pasta, meat, and fish. The word “arrabbiata” means “angry” in Italian, and it is believed that this sauce gets its name due to its spiciness and its ability to “anger” those who eat it.
All’arrabbiata sauce is primarily made with tomatoes, garlic, olive oil, chili, and salt. Although the exact origin of the all’arrabbiata sauce is unknown, it is believed to have originated in the Lazio region in Italy in the late 19th century. It is said that this sauce was created by shepherds living in the mountains of the region, as the spiciness helped them stay warm on cold winter nights.
Did You Know...?
All’arrabbiata sauce is also known as “the lovers’ sauce”, as its bold and passionate flavor is said to ignite the flame of love.
How to Prepare the Sauce
Making authentic all’arrabbiata sauce is quite simple if you choose fresh, high-quality ingredients. Follow these four steps to make a great sauce. And if you don’t feel like cooking, we’ll do it for you at Rossini:
- Step 1: Sauté garlic and chili peppers in a pan with olive oil.
- Step 2: Add peeled and crushed tomatoes and let the sauce reduce.
- Step 3: Cook the pasta.
- Step 4: Combine the pasta with the sauce and season to taste.
Reserve your table now! We’re located at Plaza Real, 13, in Barcelona.