Penne allArrabbiata

A Sauce Named After Anger

Arrabbiata in Italian means angrya fitting name for this fiery tomato-based sauce known for its spicy heat. Penne allArrabbiata is a classic Roman pasta dish made with crushed tomatoes, garlic, chili peppers (peperoncino), parsley, and extra virgin olive oil.

The dish gets its name because the spiciness can make the diners face turn redlike someone in a fit of rage.

Origins in Post-War Rome

This pasta originated in Rome, the capital of the Lazio region, during the postWorld War II era when spicier food started gaining popularity. The use of peperoncino became more common in central Italian cuisine, leading to the birth of this iconic dish.

Straightforward Ingredients, Intense Flavor

At its core, Penne allArrabbiata is incredibly simple: just penne pasta, tomatoes, garlic, chili, parsley, and olive oil. Yet the combination delivers a rich, bold flavor with spicy notes and a comforting depth from the tomatoes and garlic.

Featured in Italian Culture

This dish has become a symbol of Roman cuisine and even Italian pop culture. It has appeared in films such as Roma (1972) by Federico Fellini and La Grande Bouffe (1973) by Marco Ferreri. It also stars in food festivals like Pennetta allArrabbiata in Marigliano.

Variations and Local Twists

While the traditional recipe is minimal, many regional adaptations exist. Some add onions, white wine, or basil. Spice levels are also flexible, ranging from mildly warming to blazing hot.

A Homemade Favorite

Penne allArrabbiata is easy to prepare and loved for its balance between simplicity and intensityperfect for a weeknight dinner or a flavorful lunch.