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The word Fra Diavolo means ‘brother devil’, while Arrabiata literally means “angry”. Each is a very different sauce that delivers a distinctly different level of heat. Fra Diavolo gives a spicy addition to the taste of seafood recipes, and it is silky.
Arrabiata gives a somewhat hot and fiery taste to dishes. The basic distinction between the two sauces is the regional preferences. If you’re a pasta fan, then you’ve surely encountered these two delicacies before.
In this article, we’ll be taking you through all the differences and similarities between Fra Diavolo vs. Arrabbiata.
Fra Diavolo Vs. Arrabbiata Comparison
| Fra Diavolo | Arrabiata | |
|---|---|---|
| Definition | Rich Tomato Based Sauce Bold In Red Pepper Flavor And Accented By Basil & Butter, Most Often Includes Added Sauteed, Roasted Or Grilled Shrimp | Fiery Hot Classic Italian Pasta Sauce That Fuses Dried Red Chili, Garlic And Tomato |
| Origin | American-Italian Cuisine - New York, USA - 1940-1960s | Italian Cuisine - Rome, Italy - 1950-1960s |
| Flavor | Herbaceous Mildly Spicy Tangy Tomato Sauce With Sharp But Light Saltiness & Silky, Buttery Consistency | Intensely Spicy With Bold Depth Of Flavor Built Around Hot Peppers Fused With The Tanginess Of Garlic |
| Ingredients | Tomatoes, Crushed Red Pepper, Garlic, Olive Oil, Basil, Parsely, Butter, Salt, Pepper, Shrimp (Optional) | High Quality Olive Oil, Sauce Tomatoes, Dried Chili Peppers, Parsley, Salt |
| Method | Onions And Garlic Caramelized Before Tomatoes, Red Pepper And Chili Added And Sauce Seasoned, Herbs & Shrimp Added Minutes Before Serving Atop Fresh Pasta | Hot Peppers And Red Pepper Flakes Cooked Slowly In Oil Until Thoroughly Infused, Garlic And Tomatoes Added Then Slow Cooked Until Mush, Sauce Conventionally Then Processed Until Smooth And Serve Over Hot Fresh Pasta |
| Nutrition | 70 Calories, 2 G Protein, 4 G Fat, 8 G Carbs Per Portion | 119.5 Calories, 20 G Carbs, 5.2 G Protein, 1.2 G Fat Per Portion |
| Serving Suggestion | Serve Atop Fresh Pasta With Lobster Or Seafood | Serve Hot Atop Penne, Fusilli Or Other Pasta With Grated Parmigiano Reggiano And/Or Fresh Parsley Sprinkled Atop |
Fra Diavolo Vs. Arrabbiata
Unless you’re devoted to cooking Italian cuisine yourself, it’s quite normal to run into confusion between Fra Diavolo vs. Arrabbiata. Let’s take an in-depth look at both sauces so that you know exactly which you prefer or maybe are in the mood for.
Fra Diavolo
If you’re fond of pasta and live in the United States, we’re sure you’re familiar with Fra Diavolo. This stand-out sauce reminiscent of cajun cuisine fused with Italian flavors is a leading favorite, and we’ll be explaining all its defining characteristics.
Definition
Fra Diavolo is an Italian-American sauce combining the richness of tomato with red pepper, basil, butter, and shrimp.
With mild spiciness and a pervading savory richness, it’s best described as an American take on a spicy Italian sauce that’s well suited to be eaten alone or with seafood.
Origin
Fra Diavolo was explicitly created to be served with lobster in the US. According to the New York Times, the dish arose as Lobster Fra Diavolo in the sixties.
Several industry experts and culinary celebrities believe that a restaurant in New York invented the recipe, whereas others claim that it dated even further back to Little Italy in 1940.
Despite these testimonies, it is widely accepted that Fra Diavolo is an American invention due to its distinctly Italian-American style of cooking, which isn’t typically found in Italy.
Flavor
Expect a herbaceous, mildly spicy tangy tomato-based sauce with light but sharp saltiness and a buttery quality to its consistency.
Ingredients
While variations on the basic recipe do exist, such as Chicken Fra Diavolo, the conventional recipe includes spaghetti, shrimp (optional), tomatoes, crushed red pepper, garlic, olive oil, basil, parsley, butter, salt, and pepper.
Any variety of pasta can be used in the place of spaghetti. While the traditional recipe includes shrimp, many choose to omit it and accept a slightly different flavor. High heat chili peppers are an important ingredient in this sauce, as they give it its distinct spicy taste.
However, cayenne or other kinds of pepper may also be present in some forms of Fra Diavolo sauce.
Method
Chopped onions and garlic are sauteed until caramelization begins. Tomatoes, red pepper, and chili are added before the mixture is seasoned and reduced to half. Finally, the herbs (basil & parsley) and seared shrimp are added to the pan and allowed to infuse for a few minutes.
The sauce is served atop freshly cooked pasta, typically spaghetti or linguine.
Nutrition
Roughly 113 grams (one portion) of Fra Diavolo has around 70 calories and contains 2 grams of protein, 4 grams of fat, and 8 grams of carbs.
Serving Suggestions
To follow the original pairing, serve Fra Diavolo and pasta with lobster. Otherwise, serve it alone. Just increase the portion size. Fra Diavolo goes equally well with other types of seafood like fried or grilled prawns and hake.
Arrabiata
Arrabiata is the quintessential hot and spicy Italian dish that everyone has to try. It’s hard not to fall in love with the flavors and if you don’t eat seafood, simply omit the shrimp. Let’s take a closer look at what makes arrabiata so popular.
Definition
Arrabbiata is a classic Italian sauce made from dried red chili peppers, garlic, and tomatoes that is famous for its flavorful but high level of heat.
Origin
It is believed that arrabiata was invented in a Roman trattoria (Italy’s equivalent of a fast-food vendor) who wanted to offer customers an alternative to amatriciana. The happening occurred in the Lazio region, in Rome itself.
After adapting the recipe by removing the bacon, adding garlic, and upping the chili, arrabiata was born. No one knows if this is the exact birthplace of the classic sauce, but historians are confident it came about in the mid-twentieth century.
The feature film Roma (a notable mention among others) immortalized the sauce by putting it on display in 1972, and it’s been a favorite rising in popularity ever since.
Flavor
Although relatively quick to prepare, arrabbiata is a tasty spicy sauce with immense depth of flavor. The core taste is built around the hottest fresh peppers available.
Expect a very hot dish that promotes thirst by delivering the subtly sweet but fiery hot flavor of peppers fused with the tanginess and sharpness of garlic.
Ingredients
Authentic arrabiata includes good quality olive oil, sauce tomatoes such as San Marzano, plum or elongated varieties, garlic, dried chili peppers, parsley, and salt.
The word ‘angry’ is used for Arrabiata as it imparts the heat of chili to recipes, so always look for the hottest dried peppers that you can find. Certain varieties of Arrabiata sauce from the southern regions of Italy at times also contain capers and basil.
Method
Arrabbiata is a rustic, simple sauce that’s all about quality ingredients and a good deal of finesse. Heat olive oil slowly in a large saucepan and add the hot fresh peppers and potentially additional red pepper flakes.
After the peppers have changed the color of the oil, add thinly sliced garlic and cook until aromatic. Good quality sauce tomatoes are then added to the pan. After crushing them until mushy, the dish is lightly seasoned then reduced until there are no large chunks left.
Some put it through a blender briefly or work out the large bits with a big spoon. Serve your arrabbiata hot over any pasta preferred with penne or fusilli recommended.
Nutrition
There are 119.5 calories, 20 grams of carbs, 5.2 grams of proteins, and 1.2 grams of fat present in a single serving of Arrabiata pasta sauce.
Serving Suggestions
One typically sprinkles Parmigiano Reggiano or chopped parsley on top of Arrabiata sauce for a traditional finishing. Arrabiata sauce is usually used as a stand-alone vegetarian dish.
We suggest serving this tasty pasta with nothing more than a slice or two of bread to help ease the burn. Many make this tasty spicy sauce specifically for meatballs, meatball sandwiches, and subs.
Comparison Of Fra Diavolo Vs. Arrabbiata
The real significant difference between the two sauces is that Fra Diavolo goes well with shellfish, whereas Arrabiata (by itself) is a vegetarian dish as long as you omit the shrimp. Shrimp is typically prepared separately and then added to Arrabiata.
It’s not a core flavor. Another main difference is the origin. Fra Diavolo is an American invention that was mostly served with lobsters. Arrabiata is an authentic recipe that belongs to Italy, pairing perfectly with pasta.
Fra Diavolo Vs. Arrabbiata, Conclusion
You will find both varieties of sauces in today’s markets. You have to prioritize the usage of these sauces based on the requirements and suitability of your recipe or the dish with which you are planning to serve it. Both have a lot of similarities and impart fiery flavor.
Both sauces are pretty similar to each other as the basic ingredients are almost the same but the spiciness and food pairing is ultimately the deciding factor between Fra Diavolo Vs. Arrabbiata.
Be sure you pick your favorite or the meal that your family is in the mood for now that you know the exact differences.
