1932 Arrabiata Sauce
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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.
- 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.”