Easy
Arrabiata sauce, with its fiery kick and rustic simplicity, is a beloved staple of Roman cuisine. The name itself, "arrabbiata," translates to "angry" in Italian, a nod to the heat from the chili peppers that give the sauce its distinctive character.
This iconic sauce hails from the Lazio region, with Rome at its heart. Its origins are relatively recent, likely emerging in the mid-20th century. While the exact history is somewhat murky, it's believed that arrabiata sauce evolved as a simple, peasant-style condiment, making use of readily available ingredients like tomatoes, garlic, and dried red chili peppers.
I love the idea of this being a “condiment.” And that’s how to think about Italian pasta sauces. The pasta doesn’t swim in the sauce, but the sauce accompanies the pasta. Also, as a condiment, I could see this being used hot or cold like an Italian salsa.
Arrabiata Sauce is Spicy Simplicity
The beauty of arrabiata lies in its simplicity. Unlike more complex sauces, it relies on just a few key ingredients to deliver a powerful punch of flavor. The foundation is a classic tomato sauce, often made with San Marzano tomatoes for their sweetness and low acidity. Garlic adds an aromatic depth, while red pepper flakes (or fresh chilies) bring the signature heat. A touch of olive oil and fresh parsley round out the flavor profile.
Serving Suggestions
Arrabiata sauce is incredibly versatile, pairing well with a variety of pasta shapes. Penne and rigatoni are popular choices, as their hollow shapes capture the sauce beautifully. Bucatini, with its long, thick strands and central hole, is another excellent option.
I used this with homemade traditional Cicatelli pasta. The thickness of the pasta, almost dumpling-like, balanced perfectly with the spicy sauce.
Beyond pasta, arrabbiata can be used to add a spicy kick to pizzas, seafood dishes, and even vegetable stews. Its bold flavor profile can stand up to rich meats, making it a delicious accompaniment to sausage or meatballs.
Beyond the Basics
While the traditional recipe is quite simple, there's room for variation. Some cooks add a pinch of sugar to balance the acidity of the tomatoes, while others incorporate a touch of white wine for added depth. For a smokier flavor, try using smoked paprika or a pinch of cayenne pepper in addition to the red pepper flakes.
Here’s the basic recipe to get started.
Comments