1932 Arrabiata Sauce

This item is temporarily unavailable

Italy

This authentic pasta sauce only uses fresh-picked tomatoes from the fields of Emilia-Romagna in Italy and red chili pepper. The tomatoes are kettle-cooked with a blend of herbs, olive oil, and chili pepper to infuse them with a bright heat and strong zest. 1932 Arrabiata Sauce is a rich, spicy tomato sauce that brings simple heat to any pasta dish. It pairs perfectly with hard Italian cheeses like Parmigiano Reggiano and authentic Italian pasta like Rustichella D’Abruzzo Spaghetti.

“This is hands down one of my favorite pasta sauces. I love a classic tomato sauce, and this traditional spicy version brings a bright kick of heat that's perfect with rigatoni or other big, textured noodles. I like to top it off with a shaving of Parm or pecorino, and if I'm feeling adventurous, even an additional dash of chili flakes.”

Murray’s Marketing – New York, NY

Tomato Pulp, Tomato Paste, Onion, Extra-Virgin Olive Oil, Salt, Garlic, Spices, Sugar

The sauce’s name refers to the year 1932, when the Barbieri family began producing traditional Italian products.
These minimally-processed items are the result of three generations of family business.
The tomatoes used in this sauce come from the Emilia countryside, which is only a few kilometers from where they are turned into this delicious sauce. They are only harvested when they are fully ripe and sweet.
Though tomatoes are synonymous with Italian cuisine, the tomato wasn't introduced to Italy until the mid-sixteenth century. Originally native to South America, the first tomatoes were brought to Europe by Spanish Explorers.
“The word “arrabbiata” literally translates to "angry" in Italian, which is a reference to the sauce’s hot chili spice.”