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This arrabbiata sauce's rich candied tomato flavour quickly gives way to a spicy, peppery finish, much appreciated by hot chili aficionados.
Arrabbiata sauce is traditionally served with penne and topped with grated pecorino. For more variety, add shrimp or serve with mussels
Nothing rivals with the taste of Italian tomatoes ripened under the Mediterranean sun and seasoned with fresh, locally grown aromatics. If these sauces have a velvety texture, comparable to a homemade sauce, it is partly because they are prepared in small batches and cooked over an open flame, the same technique traditionally used by Italian mammas, allowing the water to evaporate gradually.
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