Let’s admit it, we Indians love Italian dishes, even if they are a culmination of authentic Italian flavours with a Desi twist. Italian cuisine is one of the most loved international cuisines in India. Be it a creamy plate of pasta, a cheesy pizza, or a comforting Risotto, Indians have tried and loved many authentic Italian delicacies. Almost every lane of India has a pizzeria and almost all Indians love relishing a plate of pasta. As I have already generalized the fact about Indians loving Italian dishes, I am no different. Be it a bad day or a lazy weekend, I love relishing a Margherita or a cheesy Linguini pasta.
However, my love for pasta escalated to a whole new level recently. The reason behind the escalation is Arrabiata pasta. I visited a local café in the weekend and ordered an Arrabiata pasta for myself and couldn’t help drooling over it. The garlic-y sauce along with the penne rigate and the heat of the chillies were perfect to set my mood for the weekend. The Arrabiata sauce is mainly made up of tomatoes, oil, garlic, chillies, and pecorino cheese. Usually, penne rigate is used to make this pasta. However, some also use long pasta like spaghetti or bucatini.
Upon researching the history and origin of Arrabiata, I came to know that it is a specialty of Roman and Lazio cuisine. The pasta originated in the late twentieth century in a Roman trattoria. The host of the trattoria wanted to serve something different to his customers and thought of tweaking Amatriciana pasta. Keeping the tomatoes and pecorino, the host added garlic instead of onions, removed the bacon, and increased the number of chillies.
Arrabiata pasta is definitely one of the simplest, laborsaving, and delicious pasta you’ll ever taste. If you are planning to relish something Italian the coming weekend, don’t think twice and go for a plate of Arrabiata along with a glass of red wine with it. Here’s a detailed recipe for you to try.
