Penne all’Arrabbiata - Classic Spicy Italian Tomato Pasta

Penne all'arrabbiata is a simple, quick, and yet fiery Italian dish. This pasta dish is based on just a few ingredients: tomatoes, garlic, olive oil, and chili peppers. Despite its minimalism, it can delight with its depth and intensity of flavor. The term "arrabbiata"—meaning "angry"—is not accidental. The name reflects the sauce's spiciness and intense red color. This dish is a perfect example of Italian culinary philosophy. Few ingredients, but the highest quality, used with sensitivity and respect for tradition.

Penne all'arrabbiata was often ordered in the iconic restaurants of Trastevere and Cinecittà by actors of Italian cinema in the 1960s and 1970s—it even appeared in some film scenes. Although the dish is Roman, the spiciness most often comes from the south—from sun-dried Calabrian chili peppers. Their aroma is more complex than that of ordinary chili. Italians add neither cream nor meat to this dish. Traditional penne all'arrabbiata is the essence of simplicity. Any "improvement" would be considered a departure from the classic.

History

Although this pasta is quite common today, its roots lie in the Lazio region, specifically Rome and the surrounding area. It was there, in family trattorias and rural kitchens, that the idea of ​​combining spicy peperoncino with ripe tomatoes was born. Penne all'arrabbiata appeared in the 19th or early 20th century. It is mentioned in Roman cookbooks from that period. However, the dish gained immense popularity in the post-war period. It was then that pasta became more common and accessible, and dried peperoncino became a staple of the Italian pantry. It is one of the icons of Roman cuisine, alongside carbonara, amatriciana, and cacio e pepe. However, it is the only one of the "big four" that relies on spicy heat.