The Arrabbiata sauce is prepared only with tomato pulp and tomato puree produced in Italy, without the addition of flavourings. The unique flavour of the Calabrian chilli pepper is enhanced by the mirepoix slowly sautéed in extra-virgin olive oil at a low temperature* to allow the onion to soften while losing its pungent taste. Once again, this recipe is all down to the brilliant skill of Heinz Beck, composer of yet another simple but delicious masterpiece.