Basilicata is famous for its red peppers, which are slow cooked in a balanced sweet and acidic tomato passata to create a smoky rich sauce ideal to serve on fettuccine and wide pasta such as pappardelle.
The farm’s vine-ripe tomatoes are picked at the perfect point of ripeness 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 then set on colanders to drain in order to achieve the right consistency.
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 kept in the refrigerator and consumed within five days to enjoy it at its best..
280 gr/9.9 fl oz