Arrabbiata sauce
Arrabbiata sauce, known in Italian as sugo all'arrabbiata , 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 of Italy, and particularly from the city of Rome. Arrabbiata literally means 'angry' in Italian; in Romanesco dialect the adjective arabbiato denotes a characteristic (in this case spiciness) pushed to excess. 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 "arrabbiato" (e.g. broccoli arrabbiati). The invention of the dish dates back to the 1950s and 1960s, at a time when hot (meaning here spicy or peppery) food was in vogue in Roman cuisine. 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).
Source: Wikipedia
:max_bytes(150000):strip_icc()/101859181_0-0eb0e9cb08a840e7a81aeada5bd288e4.jpg "101859181_0-0eb0e9cb08a840e7a81aeada5bd288e4")
:max_bytes(150000):strip_icc()/11839-ArrabbiataSauce-ddmfs-4X3-0874-37f8271d103549f68c336a3c59a5a0f7.jpg "11839-ArrabbiataSauce-ddmfs-4X3-0874-37f8271d103549f68c336a3c59a5a0f7")
