Arrabbiata means “angry” in Italian, and this sauce, made with crushed hot red chile peppers, garlic and onion, is spicy. Best with hearty, long cut pasta like bucatini, chitarra or fettuccine.
We have been very lucky to share many wonderful meals at home with the Peduzzi family, owners of Rustichella d’Abruzzo pasta. Spending time in the kitchen with Nicolina Peduzzi, Gianlugi and Stefania’s mother, is a privilege and a wonderful learning experience. As Nicolina prepares the perfect sauce for a particular shape of pasta, one can’t help but notice the incredible quality of her ingredients. Her sauces are simple and made with produce from the family farm near Moscufo, on the Vestini hills overlooking the Adriatic Sea to the East and the great Apennine Mountains to the West.
The Rustichella d’Abruzzo sauces are made with high-quality ingredients such as those Nicolina uses at home in Pianella. Italian vine tomatoes picked at perfect ripeness, as well as the finest extra virgin olive oil from Abruzzo, set these sauces into a category of their own. Nicolina’s secret magic touch can be tasted in each one of the jars. Is it the ripeness of the tomato that makes these sauces so sweet? Is it the amount of extra virgin olive oil and Sicilian sea-salt that make them so perfect to use on other dishes, not just pasta? These sauces are ideal to use when making a chicken Cacciatore, spaghetti or as a base for any stew. Either heated before serving or just mixed with the cooked pasta allows one to enjoy more freedom in the kitchen.
680 gr/23.9 fl oz
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