I love chili.  If there is something I put in every meal, it is chili sauce.  The hotter the better.  Unlike everything else, chili is best tiny.

Red hot peppers make arrabiata one of my favorite dishes.  Puttanesca only comes second to this.  Sometimes I just add olives to arrabiata and I have turned it to heaven.  If arrabiata is not at hand, I just get puttanesca with a generous splash of hot sauce and it is just as good.  Like puttanesca, arrabiata is also a recipe so simple that it is hard for mainstream food joints to get it wrong.  The most basic sauce recipe only lists tomatoes, basil, garlic, oil, cheese and of course, peppers as the ingredients.  You may have any pasta with it but I have a wild bias for penne.  Other restaurants spice it up even more by adding pancetta or bacon and oregano.  Some are a bit short and do not even use basil.  I am not a fan of having meat in it myself, and one can easily substitute other flavors with fruits or vegetables like capers and mushrooms.

The name literally translates to angry in Italian.  To state the obvious, it is from the hot and spicy flavor of the pasta.  Its intensity is its essence from which other dishes were derived.  I can work for nothing arrabiata for a long time.  A bit of trivia for most who do not know, hot is classified as pain, not in the same category as sweet, sour and salty that have their own respective spots on the tongue.