1932 Arrabiata Sauce
Traditionally made since 1932, this spicy Arrabiata sauce uses only fresh picked tomatoes from the fields of Emilia Romagna, Italy and red chili pepper. “Arrabbiata” means “angry” in Italian, a nod towards the spicy kick that this sauce has. From these sun drenched fields, perfectly ripe tomatoes are chosen, and within two hours, are milled and kettle-cooked in small batches. Straight from the fields into their pots, the perfectly ripened tomatoes are allowed to stew with a blend of fresh Italian vegetables, herbs, extra virgin olive oil, and red chili pepper. While the recipe is basic and frill-free, the flavor is far from that – simple flavors in fact create robust and spicy notes that fill the palate. Minimal processing and fresh ingredients preserves the integrity of the flavor, allowing you to taste the sauce as if it were just made. Enjoy a glass of Chianti; top a bowl of fresh-made pasta with this spicy tomato sauce, and shred a bit of Parmagiano Reggiano on top to taste.