Arrabbiata sauce
Arrabbiata sauce, or "sugo all'arrabbiata" in Italian, (Arabbiata in Romanesco dialect) 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, and particularly from the city of Rome. Origin of the name. "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 "arabbiato  (i.e. broccoli arabbiati"). History. The invention of the dish dates back to the 1950s-60s, at a time when hot food became 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). Ingredients. The main ingredients are peeled tomatoes, garlic, plenty of chili pepper, salt and extra virgin olive oil. Sometimes grated parmesan and pecorino romano cheese are added to the pasta.