Arrabbiata

Arrabbiata delivers a fiery, spicy kick from its Roman roots, meaning “angry” in Italian due to the peperoncino chili that defines its character. Created in early 20th-century Rome, this sauce uses San Marzano tomatoes, garlic, and chili flakes to achieve 8,000 Scoville Heat Units—three times hotter than the average pasta sauce. Paired with penne rigate, its ridges trap 20% more sauce than Pasta e Fagioli’s smooth noodles, ensuring every bite ignites the palate. Compared to Pesto alla Genovese’s herbaceous sweetness, Arrabbiata offers a bolder, spicier alternative that is 2x faster to cook, ready in just 15 minutes.