Spaghetti alla Arrabbiata
Spaghetti alla Arrabbiata is a classic Roman pasta dish celebrated for its fiery, 'angry' tomato sauce. The sauce is typically made from garlic, tomatoes, and red chili peppers, often with a splash of white wine, and is generously tossed with spaghetti. It originates from Rome, Italy, and is a staple of traditional Roman cuisine.
🍽️ Nutrition at a glance
This dish is primarily high in carbohydrates from the pasta, with moderate fat from olive oil and a small amount of protein. It provides key nutrients like lycopene from tomatoes, along with some vitamins and minerals. A typical serving contains roughly 500-700 calories, depending on portion size and specific ingredients used.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 10 g |
| Carbs | 48 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 600 mg |
| Potassium | 350 mg |
| Vitamin A | 150 µg RAE |
| Vitamin C | 15 mg |
| Calcium | 40 mg |
| Iron | 2.5 mg |
| Magnesium | 40 mg |
| Phosphorus | 120 mg |
| Selenium | 20 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The name 'Arrabbiata' (meaning 'angry' in Italian) playfully refers to the spicy heat from the chili peppers, which is its defining characteristic. Nutritionally, the capsaicin in the chilies is known to have a temporary metabolism-boosting effect, adding a functional twist to its cultural identity as a bold, simple Roman classic.
