The origin of its name, is due to one of the ingredients, the chili pepper -- that gives a red color to the dish (and to your face if it gets too spicy, like when you’re angry, or “arrabbiato” in Italian).
Pasta all’Arrabbiata: ingredients and preparation
A dish of Italian “”cibo povero” cuisine, pasta all' arrabbiata has a very small list of ingredients: in addition to the pasta (traditionally penne lisce or rigate), we use garlic, peeled red pepper, and parsley with a little pecorino romano.
As tradition dictates, these simple delicacies of Italian cuisine create an unmistakable and decisive flavor -- like a burst of energy. The ease of its preparation contributes to the international spread of this dish, appreciated not only in Rome, but throughout the world.
Penne all'arrabbiata recipe
To serve a dish of penne all' arrabbiata, just cook the pasta, fry the garlic clove in a saucepan with red pepper and peeled, diced tomatoes. The sauce is ready once mixed together. To complete the preparation, simply fry the pasta in the pan and add some fresh chopped parsley and sprinkle pecorino romano over the dish. The quantity of red pepper may vary according to taste, but one thing is certain: this ingredient is absolutely necessary for pasta all’arrabbiata. The red color of the tomato is so dominant that the pasta itself may seem angry (rather than the effect caused by taste).