The Arrabbiata Sauce is prepared only with tomato pulp and puree produced in Italy, without added aromas. The unique flavor of the Calabrian chilli is enhanced by the frying prepared in extra virgin olive oil, at a low temperature* and over low heat to allow the onion to soften, losing its characteristic pungent flavor. Also in this case, the recipe is strictly the fruit of the ingenuity of Heinz Beck, author of another masterpiece, simple and tasty. *Below 100°C