This arrabbiata sauce's rich candied tomato flavour quickly gives way to a spicy, peppery finish, much appreciated by hot chili aficionados. SUGGESTED USES Arrabbiata sauce is traditionally served with penne and topped with grated pecorino. For more variety, add shrimp or serve with mussels. Average proportions are 375 mL (1 ½ cup) tomato sauce for 500 g (1 lb) pasta. Don't throw away all your pasta cooking water: it's a good idea to add a bit to your sauce. Mix in ¼ to ½ cup (or a ladleful) cooking water with the sauce before adding the pasta. The salted, starchy water will enhance flavours and thicken the sauce, helping it stick to the pasta. INGREDIENTS Tomato pulp and sieved datterino tomatoes 93% (Italy), extra virgin olive oil, chili pepper 1%, garlic, sea salt, parsley, pepper, citric acid. May contain: Milk, pine nuts.