Tomato Sauce with Chili Peppers

Also known as Arrabbiata (meaning "enraged," due to its strong, spicy kick), this bright, lively tomato sauce is achieved by slow-cooking sweet and acidic tomato passata (fresh, strained tomato purée) with Diavolicchi peppers. It is wonderful paired with both short shapes such as Penne and Rigatoncini, as well as long cuts such as Bucatini. 

At the Mirogallo family farm in Basilicata, sun-ripened heirloom tomatoes are picked at the perfect point of ripeness to ensure unequaled color and flavor. The tomatoes are blanched for a few seconds to remove the peel, passed through a mill, sieved and set in colanders to drain until they reach the right consistency. 

Suggestions for use: 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. To enjoy this superb sauce at its best, keep in the refrigerator after opening and consume within five days.