Talk:Arrabbiata sauce

New Title?

Title of page should just be "Arrabbiata" - not "Penne all'Arrabbiata" as it is currently. Sauce can be served with any form of pasta - in fact the sample picture is of Spaghetti all'Arrabbiata, not penne even. Add "Penne" and you'd need a seperate page for every pasta / sauce combination. —Preceding unsigned comment added by 148.4.41.38 (talk) 16:49, 13 April 2009 (UTC)

Requested move

The following discussion is an archived discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. No further edits should be made to this section.

The result of the move request was moved to Arrabbiata sauce. There was some support for simply Arrabbiata, so maybe that should be the subject of further discussion. Aervanath (talk) 04:26, 12 June 2009 (UTC)

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Penne all'arrabbiata → Arrabbiata sauce — The article Penne all'arrabbiata is just about the sauce, which can be served with any form of pasta, not just "penne". Note that even the picture is of a plate of "Spaghetti all' arrabbiata" instead of a plate of penne, which makes the title of the article look out of place.Xufanc (talk) 01:16, 3 June 2009 (UTC)

Survey

• Support. Good catch, agree with proposer on all points. Andrewa (talk) 13:40, 3 June 2009 (UTC)
• Support but why not simply Arrabbiata per the suggestion in the section above, and first sentence of the article? That already redirects here too. Station1 (talk) 02:11, 4 June 2009 (UTC)
• Support. I agree - the sauce can be served with any pasta, so it makes sense to focus on the sauce, rather than (potentially) all the shapes of pasta that exist. Geoff ^{T C} 20:01, 4 June 2009 (UTC)

Discussion

The article is about the sauce and likely to remain so, so I'd go with Arrabbiata sauce as the article name and leave Arrabbiata as a redir, as proposed. But agree that Arrabbiata would be an improvement on the current title. Andrewa (talk) 19:11, 6 June 2009 (UTC)

The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page. No further edits should be made to this section.

Who's Paul

There is a reference made in the preparation section to "Paul". Who is the Paul in question? — Preceding unsigned comment added by 84.238.97.227 (talk) 23:19, 29 February 2016 (UTC)

Cheese

In Italian cooking in general and in Roman cooking in particular cheese, even if added at the end, is considered an integral part of the sugo. No one would dream of writing a recipe for amatriciana or carbonara sauce without mentioning cheese, which is one of the main ingredients. As a matter of fact all the sources (in case of arrabbiata Carnacina-Bonassisi) mention it. The problem is in the translation of sugo: while in Italian those used on pasta are sughi, salse are used for boiled meats or fishes. Unfortunately in English there is only one word for both, sauce. In any case, the optional addition of cheese is well referenced, so it stays. Alex2006 (talk) 15:35, 30 October 2021 (UTC)

Why?

In the ingredients listed in the infobox there's parsley, but it isn't present in the first lines of the page; why? JacktheBrown (talk) 08:05, 30 April 2024 (UTC)