Description
Also known as Arrabbiata (meaning “enraged,” due to its strong, spicy kick), this bright, lively tomato sauce is achieved by slow-cooking sweet and acidic tomato passata (fresh, strained tomato purée) with Diavolicchi peppers. It is wonderful paired with both short shapes such as Penne and Rigatoncini, as well as long cuts such as Bucatini.
Suggestions for use: 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. To enjoy this superb sauce at its best, keep in the refrigerator after opening and consume within five days.
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