Why You’ll Love This

Arrabbiata means “angry” in Italian, but this sauce is more lively than fierce. It begins with the bright sweetness of ripe tomatoes, then builds into a warm, clean chili finish that makes pasta taste more exciting without burying it in heat. It is ideal for anyone who enjoys a little spice but still wants to taste the tomato, garlic, and olive oil underneath.

What Makes It Special

The recipe is made with 94% diced Italian tomatoes, extra virgin olive oil, garlic, parsley, and 2% red hot chili pepper. That carefully measured amount of chile gives the sauce real personality while preserving its balance. Italianavera prepares its sauces in small batches, drawing on the home cooking and tomato-growing traditions of Campania and the San Marzano region.

Perfect Pairings

Pair it with penne rigate, rigatoni, bucatini, spicy or sweet Italian sausage, grilled shrimp, calamari, chicken, broccoli rabe, roasted eggplant, Pecorino Romano, ricotta salata, or a juicy Aglianico.

Serving Ideas

Toss with penne and finish with Pecorino Romano for the classic preparation. Brown Italian sausage and simmer it in the sauce, use it as the base for seafood fra diavolo, spoon it over grilled eggplant, or bake it with pasta and mozzarella. For a simple supper, warm the sauce, stir in white beans and wilted greens, and serve with crusty bread.

About the Producer

Italianavera was founded by Diana Attianese in Campania, near the San Marzano DOP growing area where her family has longstanding ties to tomato farming. The company selects Italian tomatoes and transforms them into natural sauces made with fresh ingredients, drawing inspiration from the recipes, rituals, and Sunday meals of Southern Italian family life.

Tasting Notes: Ripe tomato, fresh garlic, parsley, savory olive oil, warm red chile, clean lingering heat

Country: Italy