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arrabbiata

spicy hot pasta sauce

Literally it means 'angry'. The most famous Italian dish that uses peperoncini, was brought to Rome by cooks from the Apennines and became a classic: penne all'arrabbiata.

Down in Puglia, they make a version with similar ingredients called spaghetti all'assassina: first toast the dry spaghetti for a few minutes in an iron pan, before adding garlic, olive oil and peperoncini (qb, or quanta basta as much as you like) to fry it before adding tomato sauce, all simmered together until the pasta is cooked and even a bit burned.

Text © Dana Facaros and Michael Pauls

Image by Yumi Kimura