I’m told arrabbiata means angry, well, no kidding, with the amount of pepper in this. Turns out the name isn’t even a metaphor for someone’s temper; it literally describes what the sauce does to you, the chili heat is meant to flush your face red, as if you’d actually gotten angry while eating it. It’s also classic Roman cucina povera, born from simple pantry staples like tomatoes, garlic, and chili that working-class cooks in Lazio always had on hand.
One of my favorite pasta sauces, because it’s got this nice kick.
(Experiment 272) Arrabiata sauce
Ingredients
- 2 tbsp olive oil
- 50 ml white wine
- 250 ml tomato sauce
- 1 tbsp red pepper flakes adjust to taste
- 1 minced shallot
- 1-2 clove garlic minced
- salt/pepper
Instructions
- In a pan over medium heat, soften the shallot in the oil. Add the garlic, pepper, and wine. Reduce by half the liquid.
- Add the tomato sauce and let it simmer over low heat for 2 minutes.
- Taste test, adjust with salt and pepper.