Arrabbiata sauce is a typical red Italian or light marinara sauce which is pepped up using the spicy hot peppers. The name of the dish All’Arrabbiata in chaste Italian tongue translates to “angry style” or “angry mood”, which refers to the hotness of the chilies used in the dish preparation.
Hundreds of arrabbiata sauce recipe variations are popular throughout Italy. It is commonly found that most authentic recipes don’t suggest adding chili peppers; instead they go for crushed red chilies or red chili flakes. The food experts suggest that people who love hot sauces should go for hotter chili peppers like habanero and jalapenos. Some recipe variants also suggest using smoke chili peppers or fire roasted tomatoes to accentuate the smoky flavors of the dish.
Arrabbiata Sauce Recipe- Ingredients
Most of the Arrabbiata sauce recipe variations suggest using ingredients like tomatoes, tomato paste or sauce, garlic, chopped parsley, onions, red pepper, red pepper flakes, Italian seasonings and red pepper or red pepper flakes. Some quick Arrabbiata sauce variations may even suggest using the ready made tomato sauce in place of the fresh tomatoes to save on time; however, fresh tomatoes accentuate the flavor of the sauces.
Arrabbiata Sauce Recipe- Preparation
The preparation time with respect to Arrabbiata sauce is lesser as compared to other red sauces which are simmered and cooked for long time. As per the requirements of basic recipe of Arrabbiata sauce, garlic and parsley are simmered in olive oil for some time and onions are sauteed with them until they emanate fresh flavors and get softened or sweetened up. Thereafter, other ingredients are added to the dish. Although meats are not used in the preparation of the dish, yet a few variants may call for smoky or spicy sausage to make it a hearty meal.
Eating and Serving Arrabbiata Sauce
It is highly unlikely for anyone to ignore this dish as it goes well along with almost everything that accompanies it. The flavors of the Arrabbiata sauce are accentuated when served with pizza or penne which refer to small tubular pasta, where the sauce is readily absorbed by the dish.