🌶️ Mezze maniche all'arrabbiata
Arrabbiata is a simple, fiery Roman tomato sauce: garlic and dried chili are warmed in olive oil, then cooked with tomatoes until thick. Tossed with short ridged mezze maniche, it clings inside every tube. The taste is tangy, garlicky and properly hot — the name means 'angry'. It is finished with chopped parsley and served at once.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g mezze maniche
- 800 g canned peeled tomatoes, crushed
- 3 garlic cloves, sliced
- 1–2 dried red chilies, crumbled
- 2 tbsp olive oil
- Handful of parsley, chopped
- Salt
Method
- Warm the garlic and chili in the oil over low heat for 2 minutes without browning.
- Add the tomatoes and a pinch of salt and simmer for 15 minutes until thick.
- Meanwhile cook the pasta in salted water until al dente.
- Drain, toss with the sauce and a splash of pasta water, then scatter over parsley and serve.
How to make it lighter
- Keep the oil to two tablespoons for four — about 60 kcal per serving.
- Weigh the pasta: about 80 g dry per person is a standard portion.
- Add a side salad or grilled vegetables to make the plate more filling.
History
Mezze maniche ('half sleeves') are short, wide ridged tubes, a shorter cut of rigatoni popular in Rome. Arrabbiata is generally considered a 20th-century Roman sauce; the name refers to the 'angry' heat of the chili. It is now one of the most widely served pasta sauces in Italy and abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →