Arrabbiata Sauce
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Arrabbiata Sauce
Arrabbiata sauce, or ''sugo all'arrabbiata'' in Italian (''arabbiata'' in Romanesco dialect), 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, and particularly from the city of Rome. Origin of the name ''Arrabbiata'' literally means "angry" in Italian; in Romanesco dialect the adjective ''arabbiato'' denotes a characteristic (in this case spiciness) pushed to excess.Ravaro (2005), p.86, ''sub voce'' 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'' (e.g. "broccoli arabbiati"). History The invention of the dish dates back to the 1950s–1960s, at a time when hot food became in vogue in Roman cuisine.Carnacina (1975), pg. 81. 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). Ingredients The m ...
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Penne
Penne () is an extruded type of pasta with cylinder-shaped pieces, their ends cut at an angle. ''Penne'' is the plural form of the Italian ''penna'' (meaning ''feather'' but ''pen'' as well), deriving from Latin ''penna'' (meaning "feather" or "quill"), and is a cognate of the English word ''pen''. When this format was created, it was intended to imitate the then-ubiquitous steel nib of fountain and dip pens. Origins ''Penne'' is one of the few pasta shapes with a certain date of birth: in 1865, Giovanni Battista Capurro, a pasta maker from San Martino d'Albaro (Genoa), obtained a patent for a diagonal cutting machine. His invention cut the fresh pasta into a pen shape without crushing it, in a size varying between ''mezze penne'' (half pens) and ''penne'' (pens). Description and variations In Italy, ''penne'' are produced in two main variants: ''penne lisce'' (smooth) and ''penne rigate'' (furrowed), the latter having ridges on each penna. Pennoni ("big quills") is a wide ...
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