Lazio · tomato · medium
Best pasta for arrabbiata
Tomato, garlic, dried chili. Hot and quick. Penne is the canonical match; the bore carries the heat.
- Region
- Lazio
- Base
- Tomato
- Texture
- Medium
- Shapes that hold it
- 2
- Classic plates
- 1
What it asks of a shape
Arrabbiata is a medium tomato-based sauce. It wants a tube, so the sauce rides inside as well as outside, and ridges, because the sauce has body and needs a grip. The ranking below scores every profiled shape on those traits, then the shape's own sauce notes break the ties.
What it is
- Place of origin
- Lazio
- Also called
- Arrabbiata (in Italian)
- Type
- Sauce
Arrabbiata sauce, known in Italian as arrabbiata, is a spicy sauce made with tomatoes, garlic, peperoncino, parsley, and extra virgin olive oil. The sauce originates from the Lazio region of Italy, and particularly from the city of Rome.
2 shapes that hold it
Penne
Tubes · Liguria
The bore carries sauce inside and the ridges hold it outside, so penne takes any sauce with body: arrabbiata, vodka sauce, a vegetable ragu, cream with peas and ham, and the oven.
Fileja
Hand-formed · Calabria
A rough hollow coil for the spicy sauces of Calabria: 'nduja and tomato, a pork ragu, a goat ragu.
Classic plates with arrabbiata
Every dish in the shape profiles that names this sauce, with the shape it is made on.
- Penne all'arrabbiataPenne
Sources
- The ranking and the sauce notes are our editorial judgement, from the traits in each shape record. See the method.
- Arrabbiata sauce, Wikipedia (summary, ingredients, origin), CC BY-SA 4.0. Wikidata Q1891043.