
Sugo all'arrabbiata

Sugo all'arrabbiata
An Arrabbiata with a clear origin: The peperoncini come from the Val di Sangro in Abruzzo, a valley within the Abruzzo, Lazio e Molise National Park. The climate there—hot summers, cool nights—results in peppers with concentrated heat and a noticeable natural sweetness.
This sauce combines both: fruity depth and a pronounced bite, without the spiciness overpowering the flavors. Classic with penne, but also as a base for shakshuka or grilled vegetables. To tone down the heat, pair it with a southern Italian red wine—a Primitivo di Manduria or a Montepulciano d'Abruzzo from the same region are stylistically good matches.

