Pasta All’Arrabbiata: the Classic Spicy Sauce

Discover our pasta all'arrabbiata. Bursting with flavor and spice, this classic Italian dish is sure to win you over. Come try it out at Rossini and taste the authentic Italian goodness.
penne alla rabiata vegetarian dish

Pasta all’arrabbiata is a traditional recipe from the Lazio region in Italy. This spicy sauce is one of the most famous in Italian cuisine and is used in many dishes, from pasta to pizza. Today we will explore its history, traditional preparation, and some interesting facts.

Don’t forget to stop by Rossini to taste our version of the recipe or, if you’re not a fan of spicy food, try one of our Italian specialties!

Table of Contents

The origin of all'arrabbiata


All’arrabbiata sauce is a renowned condiment in Rome, Lazio, commonly served with pasta, meats, and fish.

The name “arrabbiata” comes from the Italian word for “angry,” supposedly inspired by the sauce’s spicy taste that can “enrage” anyone who tries it. The sauce is typically prepared with tomatoes, garlic, olive oil, chili, and salt.

While the exact origin of all’arrabbiata sauce remains a mystery, many believe it originated in Italy’s Lazio region during the late 1800s.

Legend has it that shepherds who inhabited the region’s mountains created the sauce to keep warm on cold winter nights, as its spicy flavor provided warmth.

Lazio Region (Italy)

Preparation of the sauce


Preparing an authentic all’arrabbiata sauce is quite simple if fresh and quality ingredients are chosen. By following these 4 steps, you can make a good sauce. And if you don’t feel like cooking, we’ll do it for you at Rossini:

Step 1

To prepare, sauté the garlic and chilies in a pan with olive oil.

Step 2

Add peeled and crushed tomatoes and let it reduce.

Step 3

Cook the pasta.

Step 4

Mix the pasta with the sauce and season it.

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