As a sauce, arrabbiata is like a good joke: it gets better with time. The longer it sits, the sweeter it becomes. But don't just take our word for it, let's break down the science behind this phenomenon:
It's no secret that arrabbiata, a type of Italian sauce, is made with tomatoes, garlic, and sometimes onions. But what makes it so unique is the way it ages like a fine wine... or a well-crafted insult. As the tomatoes break down, they release their sugars, making the sauce sweeter and more complex with time. It's like a fine balsamic, but less likely to be served as a condiment for bruschetta.
But don't worry, we won't leave you hanging. We've got recipes for you to try at home, and a few variations to test your palate: