Arrabbiata pasta sauce 682 ml

Arrabbiata is a spicy sauce, typical of the city of Rome and more generally of the Lazio region. The name, which means “angry”, describe the spicy character of this sauce. It might make one’s face red, as when they are raging mad. In Rome, penne all’arrabbiata are a typical late night dish, when meeting up with friends and the night is still young, you improvise a quick, easy snack.

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Tomato sauce: the star in Italian everyday cooking

Tomato sauce is an inevitable ingredient in traditional Italian cuisine. Prepared by slowly cooking the pulp of tomatoes in olive oil, it is the basis for meat ragout and full-bodied sauces, but also for fish dishes, soups and pizza, the queen. Tomato sauce is the main character in Italian cookbooks, together with olives, basil, ricotta, peppers, chili peppers and much more, when it comes to complementing a pasta dish.
CONSERVATION TECHNIQUES: Brought to the Old World after the discovery of America, the tomato was not seen on tables until 1690, when it was found as "Pomadoro Salsa alla Spagnuola", in the cookbook of the Spanish Viceroy's court cook in Naples. At the time the tomato was used only fresh, squeezed or boiled to make some sauce to be used within a few days. In 1762, thanks to Lazzaro Spallanzani, conservation techniques were defined to preserve the cooked tomatoes in closed containers. This allowed their use all year round.
FROM THE KINGDOM OF THE TWO SICILIES TO PARMA: We must wait until 1839 to find the tomato sauce paired for the first time with pasta as a condiment. With the unification of Italy, the northern regions of the country came to know about this succulent fruit, which had, by now, long been successfully grown in the former Kingdom of the Two Sicilies (today corresponding to the Regions of Campania, southern Lazio, Abruzzo, Puglia, Basilicata, Calabria and Sicily) and its wide use in the kitchen. Thus, in the city of Parma, in the region of Emilia Romagna, farmers started preserving tomatoes by drying them in the sun before turning them into sauce.
THE EVOLUTION CONTINUES...: The preserving techniques are refined and extend to the present day enriching with the tasty variations proposed by Fiorfiore: tomato and basil, tomato and olives, tomato and ricotta and arrabbiata sauces.

Ingredients

Diced tomato in tomato juice, tomato puree, olive oil, peppers, sugar, salt, garlic, parsley, chili pepper.

Preparation

Empty contents into a pan. Heat gently and stir into cooked pasta and serve immediately.

Nutrition Facts	Per 1/2 cup (125mL)	%Daily Value*
Calories	73
Fat	3 g	4%
Saturated	1 g	3%
Trans	0 g
Carbohydrate	9 g
Fibre	3 g	9%
Sugars	5 g	5%
Protein	2 g
Cholesterol	0 mg
Sodium	428 mg	19%
Potassium	376 mg	8%
Calcium	21 mg	2%
Iron	4 mg	23%

*5% or less is a little, 15% or more is a lot.

Recipes

Gourmet

Easy & Quick

Arrabbiata meatballs

Ingredients (Serves 4):

400 g. ground beef
50 g. sweet Italian sausage
2 medium sized potatoes
30 g. parsley
1 clove garlic
1 jar of Fiorfiore Arrabbiata sauce
Oil for frying

Preparing:

Boil the potatoes. Meanwhile, in a saucepan, heat the Fiorfiore Arrabbiata sauce for 2 - 3 minutes.
Peel the potatoes and place them in a bowl. Mash them and add minced garlic and parsley. Add the ground beef and sausage and flavor with salt and pepper.
Mix well, form small meatballs and deep fry until crispy. Drain them over paper towels to remove the excess oil and place them in the pan with the sauce. Cook for a few more minutes until well coated.

For a heart-healthy version try substituting the beef and sausage with ground chicken or turkey and cooking the meatballs in the oven, preheated to 200°c (390° F) for 25 minutes. Also, if the mixture is too dry and not holding together well, try adding an egg.

Preparation time: 30 minutes minutes

Pasta all'arrabbiata

Ingredients (Serves 4):

320 g pasta
1 jar of Fiorfiore Arrabbiata sauce
50 g. fresh parsley
100 g. grated pecorino Romano cheese

Preparing:

In a large pot, boil 4 liters of water. Add 2 tsp (20 g.) of salt and the pasta. Meanwhile, in a pan, heat the Fiorfiore Arrabbiata sauce on low heat for about 2 - 3 minutes.
As soon as pasta is "al dente" (as soon as it no longer shows a white center when cut or bitten), drain it and toss it in the pan with the sauce for a minute.
Serve it in plates and decorate with minced parsley.

Preparation time: 10 minutes minutes

Rome; the Eternal City

Rome, the capital of Italy, is located in the region of Lazio. Among its treasures are the Trevi Fountain, the Piazza di Spagna and the immortal legacies of the Roman Empire, from the Colosseum to the Pantheon. It is also a land rich in flavors and typical dishes, coming from simple peasant traditions: from sausages to cheeses, from fruit to vegetables.

The dishes of Roman culture were aimed at supporting those who worked in the fields from very early in the morning until sundown, every day.
Typical Roman ingredients that accompanied these peasants are the famous pecorino cheese, bucatini and ricotta. The dishes that are now known all over the world are Carbonara, born from the union of eggs and bacon supplied by American troops during the allied liberation of Rome, pasta alla Gricia, all’arrabbiata, alla matriciana with the tasty bacon from Amatrice, artichokes alla Giuditta and tripe.

The undisputable link between the Eternal City and food is also immortalized by the movie, "An American in Rome", with the actor Alberto Sordi intent on eating a large plate of pasta. An iconic scene that symbolizes Italian food all over the world.

Roman Forum, Rome.

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