Arrabbiata sauce's rich candied tomato flavour quickly gives way to a spicy, peppery finish, much appreciated by hot chili.
Arrabbiata sauce is traditionally served with penne and accompanied by grated pecorino cheese. To vary, add shrimp or serve it with mussels. The average proportions of tomato sauce and dough are 375 mL (1 500/1 cups) per <> g (<> pound). Don't throw away all the pasta cooking water: it's a good idea to add it to the sauce. Stir <>/<> to <>/<> cup or ladle of cooking water into your sauce before adding the pasta. This salty and starchy water not only gives flavor, but also helps the sauce adhere to pasta, in addition to thickening it.
Nothing beats the taste of Italian tomatoes ripened under the Mediterranean sun and seasoned with fresh, locally grown herbs. If our sauces have a creamy texture comparable to that of sauces prepared at home, it is mainly because they are produced in small quantities and cooked on the flame, as do Italian mammas, which allows water to evaporate little by little.
The De Laurentiis family owns a craft business in the mountainous region of Abruzzo. For two generations, it has put forward traditional ingredients and know-how to offer products with an authentic Italian taste. Tomatoes, saffron and other herbs are grown organically on its few plots of land and then transformed into sauces and condiments thanks to a small army of cooks who are busy in the kitchen.
Origin: Roccascalegna, Abruzzo, Italy.
Arrabbiata sauce originated in the Lazio region, where Rome is located. Its name literally means "rabid". Perhaps it was so named because the people who taste it turn red as if they were angry!
Ingredients: Tomato pulp and sieved datterino tomatoes 93% (Italy), extra virgin olive oil, chili pepper 1%, garlic, sea salt, parsley, pepper, citric acid.
May contain: Milk, pine nuts.