Masseria Mirogallo Mirogallo Tomato Sauce with Chili Pepper

Also known as arrabbiata (meaning "enraged," due to its strong, spicy kick), this bright, lively tomato sauce is achieved by slow-cooking the passata (fresh, strained tomato purée) with Diavoletto peppers. It is ideal paired with short shapes such as penne and rigatoncini and long ones like bucatini.

Heat in a saucepan for at least 4 minutes. Drain pasta before it is al dente, mix with the sauce over high flame and serve immediately.