Salsa Arrabiatta – homemade tomato, chilli & garlic salsa
A tomato sauce with lots of garlic and chilli. The translation of ‘arrabiatta’ from Italian to English is ‘angry’. This sauce is believed to have originated in Rome but has now become a classic and is now enjoyed throughout Italy and beyond.
Serve with a ridged pasta such as penne rigata. Add flat leaf parsley or basil before serving. This sauce is traditionally served with grated pecorino cheese rather than parmesan.
Salsa Arrabiatta can also be used as the basis for many other dishes such as the classic Arrabiatta alla tonno where tinned or fresh tuna is simply added to the sauce and pasta. For many other recipes, please, refer to my blog page.
Salsa Arrabiatta can be bought either fresh or frozen. If bought fresh it can be kept refrigerated for up to 3 days.
Price shown is for 3 x 350ml sealed pouch.
Ingredients: Italian chopped tomatoes, extra virgin olive oil, garlic, dried chilli and salt