Description
The Arrabbiata sauce is prepared only with tomato pulp and puree produced in Italy, without the addition of flavourings. The unique flavor of the Calabrian chilli pepper is enhanced by sautéing it in extra virgin olive oil, at a low temperature* and for a long time to allow the onion to soften, losing its pungent taste. This time too the recipe is strictly the result of the genius of Heinz Beck, author of another masterpiece, simple and tasty. *less than 100°
