
Sugo all'Abruzzese

Sugo all'Abruzzese
This sugo from Abruzzo relies on two key ingredients that define the region: ripe tomatoes and sweet bell peppers. The result is a creamy, mildly aromatic sauce that develops depth with minimal effort.
It works best with wide pasta like tagliatelle or pappardelle, which absorb the sauce well. Just before serving, add some ice-cold mozzarella cubes – the temperature contrast makes all the difference. If desired, garnish with fresh basil or a drizzle of good olive oil.
For dinner with a Montepulciano d'Abruzzo: The tannins of the grape variety harmonize with the sweetness of the bell peppers without overpowering the sauce. Serving suggestion: Briefly warm the sauce, do not boil.

