Arrabbiata sauce, known in Italian as arrabbiata (arabbiata in Romanesco dialect),[1] is a spicy sauce made with tomatoes, garlic, peperoncino, parsley, and extra virgin olive oil.

[3] Arrabbiata literally means 'angry' in Italian;[2] in Romanesco dialect the adjective arabbiato denotes a characteristic (in this case spiciness) pushed to excess.

[1] In Rome, in fact, any food cooked in a pan with a lot of oil, garlic, and peperoncino so as to provoke a strong thirst is called "arrabbiato" (e.g. broccoli arrabbiati).

[1] The invention of the dish dates back to the 1950s and 1960s, at a time when spicy food was in vogue in Roman cuisine.

[3] The dish has been celebrated several times in Italian movies, notably in Marco Ferreri's La Grande Bouffe (1973) and Federico Fellini's Roma (1972).