Also known as Arrabbiata (meaning “enraged,” due to its strong, spicy kick), this bright, lively tomato sauce is achieved by slow-cooking the sweet and acidic tomato passata (fresh, strained tomato purée) with Diavolicchi 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 Diavolicchi peppers, achieving a nuanced spiciness.
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.
Once opened, the sauce must be refrigerated. Consume within five days to enjoy it at its best.
280 gr/9.9 fl oz