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best pepper for arrabbiata sauce?

Hello all, second post! I am in search for the best or ideal pepper usually used for arrabbiata sauce. I googled the recipe but I was not happy with a western copy and I went to the root, I googled the Italian recipe(or one of the many recipes, Roman version), the recipe calls for a peperoncino, which at first I thought it was a kind of pepper and I ran to the store to get some peperoncini seeds, while they were seeding I did more research and found out that peperoncino in Italian just means pepper. The seeds that i found for the peperoncini are the peppers that are used in pizza.
 
Below is the recipe from https://cucina.fanpage.it/ricetta-penne-all-arrabbiata/ there are some pictures of the peppers that they use, I was wondering if anyone had an idea of what peppers are usually used and/or if based on the picture(I think it's a another part of the forum for pepper ID) are these peppers.
 
PEPERONCINO pic 1
PEPERONCINO pic 2
 
INGREDIENTI
 
PENNE RIGATE 360 gr
POLPA DI POMODORO 600 gr • 18 kcal
PEPERONCINO 2/3
OLIO EXTRAVERGINE DI OLIVA 4 cucchiai • 79 kcal
AGLIO uno spicchio • 79 kcal
PREZZEMOLO un mazzetto • 79 kcal
PECORINO 100 gr grattugiato • 332 kcal
Le calorie si riferiscono a 100 gr di prodotto
 
continua su: https://cucina.fanpage.it/ricetta-penne-all-arrabbiata/
http://cucina.fanpage.it/
 
Click to expand...
In the Italian joints I've worked at.
 
Arrabbiata was always the generic dried pizza joint style chile flakes.
 
Sourced from parts unknown.
 
Any dry tasting hot annum will work.
 
Then again.
 
Any chile you like to be liking will work.
 
Rocket surgery.
 
It is not.
 
Use what tastes good to you.
 
 
And love the one you're with.
 
Hi Foxtrot! 
 
Yes peperoncino pretty much just means "hot pepper" in Italian, without denoting any one specific variety. 
 
I agree most any hot annuum will work well if you're looking for the most typical expression of a recipe. Some classic Italian peppers are Diavolicchio, and Fuoco della Prateria, or something like Mazzetti Rosso Etna (or Mazzetti Arancio Stromboli if you prefer orange peppers, and Cedruccio/Cedrino if you prefer yellows). 
 
The peppers in the first pic you linked to looks like Diavolicchio or a similar variety.
 
Good luck with your arrabiata! 
 
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