Arrabiata pasta sauce 370ml – serves four
The three classic tomato based sauces of Italian cooking are Amatriciana, Napoletana and Arrabiata we are going to do all three at various stages throughout the year having already done Amatriciana. This, our second one, is Arrabbiata which peps up the tomato with chilli. This ‘angry’ sauce, so called because of its generous spicing originated from Calabria and would originally have been served with pungent pecorino but nowadays more accessibly marries perfectly with parmesan. The classic pasta pairing is with penne, but paccheri or other tubular pastas will be fine.
Gluten and dairy free.
PAIRS WITH: MANCINI PENNE PASTA AND MANCINI PACCHERI PASTA
A little tip
Warm through and dress on freshly cooked pasta with a little good olive oil and parmesan.
Tomato (60%), onion, tomato concentrate, extra virgin olive oil, onion, garlic, chilli flakes, black pepper, parsley, bay leaf, salt.
See ingredients in bold.
Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.
Heat slowly in a saucepan until bubbling gently.
One pot of sauce serves up to four people.