Name: L’arrabbiata (Tomato and Chili Sauce)
Yield: Serves 4
Cuisine: Italian
Ingredients: 14 oz penne; sea salt; 4 garlic cloves, chopped fine; 4 tablespoons extra virgin olive oil; 1 teaspoon chopped fresh parsley; 2¼ cups canned chopped tomatoes, drained if necessary; 1 to 4 dried red chiles (depending upon how hot you want the sauce)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

Recipes using dried red chile are more popular and appear more frequently the further south of home you travel. Basilicata, the region in the instep of the “boot” definitely has the hottest recipes in chili terms anywhere in the country. The literal translation of this recipe is “angry” meaning fiery, and you can add as much chile as you want, so increasing the rage level you can call your sauce furiosa (furious) or allo strillo (at screaming pitch), and so on!