The name of this dish - arrabbiata - refers to the “angry” heat of the chilli-laced tomato sauce. The inclusion of beautiful, fiery Italian chilli flakes in the arrabbiata sauce distinguishes it from the other classic tomato sauces in the Italian repertoire. Indeed, verandas of homes in Lazio are adorned with beautiful hanging chillies so that, when the need for heat presents itself, an arrabbiata sauce can be conjured up at short notice. Our arrabbiata gains its ‘angry’ heat from a fiery trinity of fresh scotch bonnet, bird’s eye and jalapeno peppers, ensuring a suitably spicy rendition of the Roman classic.
And while the sauce’s true origins are blurred, the fiery arrabbiata is now so synonymous with Lazio that it has even been honoured in film, by the way of Federico Fellini’s ‘Roma’ - thereby evidencing the kinship between Romans of past and present, and their formidable arrabbiata.
Traditionally, in Rome, arrabbiata is served atop penne pasta. That being said, this week, we pair our rendition of the fiery sauce with ornate strands of mafalde pasta, which likewise capture the sauce with ease. Mafalde, also known as “reginette” (Italian for “little queens”) are an alluring, ribbon-shaped pasta with beautiful
wavy edges and a striking appearance. The mafalde pasta is said to evoke the famed curls of the Princess Mafalda of Savoy. Tragically, Princess Mafalda died during the Second World War, whilst detained in a German concentration camp.
In line with tradition, we steer clear of cheese when garnishing this dish - Romans regard this is an aberration, as the cheese mellows the signature heat of arrabbiata. Instead, we adorn our dish with a sprinkling of pangrattato, meaning ‘breadcrumbs’, for a delightful crunch, without tempering the feisty sauce.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Please note: our photography is for illustrative purposes only & may not necessarily reflect the finished dish.
(Allergens in bold & CAPITALISED)
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Arrabbiata Sauce (160g):
Tomato, Onion, Carrot, Fresh Chillies (Bird’s Eye, Scotch Bonnet, Jalapeno), Extra Virgin Olive Oil, Salt, Fresh Basil, Garlic, Sugar, Black Pepper, Dried Chillies
Breadcrumbs (WHEAT), Olive Oil, Salt, Black Pepper