
ARRABBIATA - Spicy sugo with chilli

ARRABBIATA - Spicy sugo with chilli
A classic Italian sugo that makes no compromises when cooking: Arrabbiata sauce combines robust tomato acidity with a direct chili heat that awakens the palate without overpowering it. If desired, salsiccia can be cooked directly in the sauce – the sausage fat absorbs the heat and makes the sugo even more well-rounded.
On pasta (penne is the classic choice), over toasted bread, or as the base for a shakshuka with a Mediterranean twist. A full-bodied red wine with some residual tannins pairs well: a Montepulciano d'Abruzzo, a young Primitivo, or a Nero d'Avola can stand up to the spiciness without overpowering it. Those who prefer white wine should opt for a robust Vermentino from Sardinia.

