DetailsAlso known as Arrabbiata (meaning "enraged," due to its strong, spicy kick), this bright, lively tomato sauce is achieved by slow-cooking the passata (fresh, strained tomato purée) with Diavoletto peppers. It is ideal paired with short shapes such as penne and rigatoncini and long ones like bucatini. At the Mirogallo family farm in Basilicata, sun-ripe heirloom tomatoes are picked at the perfect point of readiness and consistency to ensure unequaled color and flavor. The tomatoes are blanched for a few seconds to remove the peel, passed through a mill, sieved and set on colanders to drain until they reach the right consistency. This fresh purée is slow-cooked with Diavoletto peppers, achieving a nuanced spiciness.
- Additional Information
Country of Origin Italy Region Basilicata Ingredients tomato purée, extra virgin olive oil, salt, sugar, chili pepper, parsley, garlic Preparation Heat in a saucepan for at least 4 minutes. Drain pasta before it is al dente, mix with the sauce over high flame and serve immediately. Storage Once opened, the sauce must be refrigerated. Consume within five days to enjoy it at its best. Product Specifications
- Perfect for making make stews, especially fish stews
- Traditionally served with a generous pour of good quality olive oil and toasted bread crumbs
- To make Pollo all'Arrabbiata, cook the chicken with abundant sauce and red wine