Made with crushed tomatoes, this comforting Piedmont-style sauce is enhanced by bold red wine flavours, balanced acidity and a peppery finish.
Uses: Piedmont-style sauce is typically served with fettucine, tagliatelle, gnocchi or stuffed pasta such as agnolotti. Turn it into a delicious ragù by adding sausage meat or ground meat. 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.
Origin: Roccascalegna, Abruzzo, Italy.
Ingredients: Tomato pulp and Cherry tomato puree 88% (Italy), Extra virgin olive oil, Barbera red wine*, Onion, Carrots, Celery, Sea salt, Spices, Acidifier: citric acid. *Does not contain alcohol.
May contain: Milk, Pine nuts.
Conservation: Refrigerate after opening and use within 3 to 4 days. Contains no preservatives.
Size: 480 mL
