Spicy Arrabbiata Pasta Sauce

Tomato Passata (71%), Sicilian Fresh Tomatoes (21%), Chicory Root Fibre, Chillies (2%) (Chilli Paste & Dried), Sicilian Sea Salt, Extra Virgin Olive Oil (<1%), Parsley (Fresh & Dried), Garlic (<1%), Acidity Regulator: Citric Acid.

Storage: Store in a cool, dry place away from light and heat. Once opened, store in the fridge and consume within 5 days.

Made in a facility that handles: Celery, Fish, Milk and Tree Nuts.

Growing up, I can remember wanting to eat what the adults were eating. That often meant pushing my eight-year-old palate, and with chilli there was no exception. As a result, I developed a real love for flavour, especially chilli. I bl**dy love the stuff.

When it comes to pasta sauces, Arrabbiata has always been a firm favourite. Eating out with my family in Brighton, I could never resist it and often ordered a bowl of penne Arrabbiata (with extra chilli, of course!). So when we developed our low carb pasta that tastes just as good as the real thing, Arrabbiata had to be one of the first sauces we made.

We took our time getting this one just right. I didn’t want to disappoint with too little heat, but I also didn’t want to blow anyone’s head off! Hopefully, you’ll think we’ve got it just right.

It’s full of flavour, balanced with two types of chilli: fresh Italian chilli peppers for a forward facing heat that tickles your tongue, and locally dried Sicilian chilli to extend that warmth for a perfectly rounded finish. All gently simmered in a rich Italian tomato sauce with warm garlic, extra virgin olive oil, and a handful of fresh parsley for that authentic touch.

It takes me right back to those childhood memories. Buon appetito!