Arrabbiata sauce

The Arrabbiata sauce is a must-have originating from the Latium region in Italy. Its name, “Arrabbiata,” literally translates to “frenzied” in Italian, reflecting its spicy and flavourful nature. Our recipe for Arrabbiata sauce stands out with the use of carefully grilled fresh peppers, which impart its distinctive spiciness. It is highly appreciated for its robust and spicy taste, adding a captivating flavour dimension to a variety of dishes.

Available all year long.

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For a gourmet version:
Cook the busiati trapanesi according to package instructions.
In a frying pan, cook the Italian sausage meat (remove casings) over medium heat for a few minutes. Once cooked, add the arrabbiatta sauce and stir to mix well. Then add the busiati trapenis pasta.
Serve and garnish with some freshly grated Parmesan.

For a vegetarian version:
Cook rigatoni according to package directions. In a frying pan, add the arrabbiata sauce over low heat. Add the rigatoni to the sauce. Stir to combine until pasta is coated. Serve and top with some freshly grated Parmesan cheese and more basil.

67% San Marzano tomatoes, red pepper, onion, garlic, double concentrated tomato puree, 1.2% roasted allspice (chili pepper, sunflower oil), olive oil, salt, aromatic herbs, pili-pili flakes, yeast extract, black pepper, corn starch

Nutritional values / 100 ml

Energy

171 kJ / 41 kcal

Fat

1,5 g

of which saturates

0,2 g

Carbohydrate

5,5 g

of which sugars

3,7 g

Fiber