Masseria Mirogallo Spicy Tomato Sauce with Chili Peppers

Also known as arrabbiata (meaning "enraged," due to its strong, spicy kick), this bright, lively tomato sauce is achieved by slow-cooking the passata (fresh, strained tomato purée) with Diavoletto peppers. It is ideal paired with short shapes such as penne and rigatoncini and long ones like bucatini.

Heat in a saucepan for at least 4 minutes. Drain pasta before it is al dente, mix with the sauce over high flame and serve immediately.

Since the 1800s, one of the largest farms in Lucana Valley of Basilicata, Italy has been owned by the Mirogallo family, who specializes in the cultivation and preservation of heirloom varieties of fruit and vegetables from which they hand-make very high quality pantry products. The Mirogallo brothers are quick to point out that everything they put in a jar comes from their fields, and that the only preservatives they use are vinegar and salt. Every summer, the Mirogallo farm is bustling with many farm-workers hand harvesting perfectly sun-ripe fruit and vegetables. Inside the old white washed farm building, a state-of-the-art kitchen  transforms the bounty of every day into a wide array of jars of all color and sizes.