Arrabiata Sauce: A Tale of Spice and Rebellion
In the realm of Italian cuisine, where flavour is king and simplicity reigns supreme, Arrabiata Sauce stands as a testament to the fiery passion and bold rebellion that have come to define this iconic cuisine. Derived from the Italian word “arrabbiato” which literally translates to “angry” in English, this timeless Italian sauce was born in the heart of Naples and has made its mark on dinner tables worldwide. Known for its bold and spicy character, this sauce is a popular choice for those who crave a kick of heat in their dishes.
But for now, let’s trace back to the origins of Arrabiata Sauce
While some legends trace the origin of this Italian mainstay to Naples, the exact story is shrouded in culinary folklore and remains to be a subject of debate among culinary historians. What most agree on though is that the sauce was born out of sheer ingenuity of the people in the Lazio region.
One popular legend attributes the creation of arrabiata sauce to some rebellious Southern Italian peasants. In the early 20th century, as the story goes, these hardworking individuals were often at odds with their wealthy and powerful landlords. To express their frustration and assert their independence, the peasants would sneak into the kitchens, to add fiery chilli peppers to their meals. These clandestine acts of rebellion led to the birth of arrabiata sauce. The potent combination of tomatoes, garlic and chilli peppers was not only a flavorful act of defiance but also a symbol of the passionate spirit of the Italian people. Over time, this sauce evolved and became a culinary tradition that transcended its rebellious origins.
While Arrabiata Sauce gives a burst of heat on the palette and embodies the soul of Italian cuisine, its preparation varies from one region to another. We’ve concocted a trusted recipe that has been passed down through generations of Italian chefs and nonnas. The best way to prepare your very own Italian masterpiece is to whip up a Penne all’Arrabiata and call it a day! All you need for the recipe is -
- Penne Rigate Pasta
- 2 tablespoons olive oil
- Sorrentina Arrabiata Pasta Sauce
- Salt and freshly ground black pepper, to taste
- Fresh parsley leaves, chopped (for garnish)
- Grated Pecorino Romano or Parmesan cheese (for serving)
Once you have gathered all the ingredients in a place, settle down and start following the steps -
1. Bring a large pot of salted water to a boil. Add the Sorrentina Penne Rigate and cook it according to the package instructions until it's al dente (usually about 1-2 minutes less than the suggested cooking time). Drain the pasta, reserve about 1/2 cup of pasta stock water and set it aside.
2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and pour in the Sorrentina Arrabiata Sauce. Let the sauce simmer for about 10-15 minutes and allow it to thicken.
3. Throw in the pasta in the skillet and start tossing the pasta and sauce to combine.
4. Reduce the heat to low and let the pasta simmer in the sauce for about 5-7 minutes, allowing the flavours to meld together and the pasta to absorb some of the sauce.
5. If the sauce is too thick, you can add a bit of the reserved pasta stock water to reach your desired consistency.
6. Serve the Penne Arrabbiata on a large serving dish. Garnish with freshly chopped parsley leaves and a generous sprinkle of grated Pecorino Romano or Parmesan cheese.
And that is all you need to do. If you’re following this recipe, don’t forget to upload your culinary masterpiece on Instagram and tag us @sorrentina_honestlyitalian. You can also follow us on our social media to learn and know more about all things Italian food, culture and more.