POMODORO, MELANZANE, PEPERONCINO
Spicy Tomato and Aubergine Sauce
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SUPER FAST & SUPER TASTY - HERE'S HOW
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Put on your pasta of choice in salted boiling water
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Cut open the sauce pouch and pour the sauce into a small pot on medium heat.
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Heat the sauce until bubbling and piping hot all the way through.
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Stir a small ladle of starchy pasta water into the sauce and mix together
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Pour the sauce onto the strained pasta and mix it in well!
FUN FACT
Adding oil to the pasta water to prevent it from sticking is a myth & a mistake!
The oil will coat the pasta and won't allow for the sauce to stick to it as it should.
Instead, just stir the pasta well every so often after throwing it into the water, that'll do all the unsticking you need!
FUN FACT
Mixing a bit of starchy water to the sauce (a magical action we call 'MANTECARE' aka to emulsify), will give the sauce a glossy, silky coating, making it cling perfectly to each piece of pasta.
FUN FACT
Dolloping sauce on top of a plate of plain pasta is a cardinal sin!
Pasta and sauce are partners. Pasta is not a base and sauce is not a topping, they depend on each other for a perfectly balanced dish where every bite is full of flavour.
OUR PASTA RECOMMENDATIONS
Similar to sauces like All' Arrabbiata and Alla Norma, our Spicy Tomato & Aubergine sugo pairs perfectly with both long and short pasta shapes.
Unlike in Northern Italy, where historically eggs were used in pasta dough as a status symbol, the less affluent but warmer South of Italy, made dry pasta their speciality, thanks to their sun-drenched hard durum wheat fields.
FUN FACT
Traditional artisanal pasta makers in the South of Italy use bronze dies (metal moulds) to cut the pasta into the desired shape. This process allows the the surface of the pasta to be more porous and hold on to that floury layer of semolina, which helps sauce cling to each piece of pasta!
To get the best dry pasta that your delicious sauce can easily cling to, when you're at the supermarket, look for pasta that is duller in colour and has a slight dusty layer of flour around it. Labels that say 'slow dried' or 'bronze cut' are good signs!
We recommend:
PENNE RIGATE
SPAGHETTI OR BUCATINI
PACCHERI
RIGATONI
OUR UPF-FREE INGREDIENTS:
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Italian San Marzano tomato (40%)
(peeled tomatoes, tomato juice) -
Aubergine (23%)
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Onion
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Carrot
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Red wine (contains Sulphites)
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Celery
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Garlic
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Extra virgin olive oil
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Tomato paste (tomato, salt)
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Sea salt
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Chilli flakes
Made in a kitchen that handles all 14 allergens, including Nuts, Sesame, Milk, Soya, Mustard, Egg, and Cereals containing Gluten.
NUTRITIONAL VALUES PER 100g :
Energy
Fat
of which saturated
Carbohydrates
of which sugars
Protein
Salt
230.1kJ/55kcal
2.4 g
0.3 g
5.1 g
3.9 g
1.3 g
1.3 g
STORAGE: Keep refrigerated below 5°C.
Once open, keep refrigerated and consume within 3 days. This product was frozen on day of production to retain freshness and defrosted before sale. Do not refreeze.
Follow the USE BY date stated on the bottom of the box.
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TASTE MORE ROWDY FLAVOURS
AN ICON STEEPED IN THE TRADITION OF NORTHERN ITALY
Rich Beef and Pork Ragù, Slow-Cooked 4+ hours with real aromatics and Italian San Marzano Tomatoes.