Arrabbiata

When in Rome Arrabiata is a light marinara or red sauce that originated in the Lazio region of Central Italy. The official origins of modern Arrabiata are obscure, but it appears to have been perfected in Rome in the 1920s by chef Antonio Cecchini, whose restaurant was appropriately called “Le Arrabbiate.”
The word “arrabiata” means “angry” in Italian. The sauce can leave some susceptible savorers ‘red in the face.’ If you’ve ever tried to eat a spicy dish and it happens to you, there’s no hiding the embarrassment. Capillaries in the face expand because of a chemical culprit in peppers called capsaicin. It acts on certain receptors in the mouth responsible for detecting heat, causing a four-alarm freak out. Mamma Mia!