The arrabbiata recipe, ready in the jar. Tomato, garlic, chili pepper, extra virgin olive oil: the ingredients of the traditional Italian arrabbiata sauce are exactly the ones you find here inside — cooked with the Minnelea Method to preserve the flavor of freshly harvested tomatoes. Heat it up, toss in the pasta, and the arrabbiata penne are ready in ten minutes. Spicy sauce, traditional recipe. Minnelea Spicy Sauce is the Cilentan live version: the same ingredients, the same processing, but with a pinch of chili pepper instead of oregano. A balanced heat, never over the top, designed for those who want a bold sauce without covering the sweetness of the tomato. Vacuum cooking at low temperature. The difference is made by the method: we cook the sauce sous-vide, at low temperature. A slow process that allows the tomato, extra virgin olive oil, garlic, and chili pepper to really blend together, merging the flavors into a full balance. The result is a dense, rounded sauce, with a noticeable but refined spiciness. It is perfect for dressing spaghetti, penne, and rigatoni, but also as a base for spicy pizza and focaccia. On a slice of crispy bread bruschetta, it becomes an instant appetizer.
£ 1.78 / 100 g
Price VAT included
The arrabbiata recipe, ready in the jar. Tomato, garlic, chili pepper, extra virgin olive oil: the ingredients of the traditional Italian arrabbiata sauce are exactly the ones you find here inside — cooked with the Minnelea Method to preserve the flavor of freshly harvested tomatoes. Heat it up, toss in the pasta, and the arrabbiata penne are ready in ten minutes. Spicy sauce, traditional recipe. Minnelea Spicy Sauce is the Cilentan live version: the same ingredients, the same processing, but with a pinch of chili pepper instead of oregano. A balanced heat, never over the top, designed for those who want a bold sauce without covering the sweetness of the tomato. Vacuum cooking at low temperature. The difference is made by the method: we cook the sauce sous-vide, at low temperature. A slow process that allows the tomato, extra virgin olive oil, garlic, and chili pepper to really blend together, merging the flavors into a full balance. The result is a dense, rounded sauce, with a noticeable but refined spiciness. It is perfect for dressing spaghetti, penne, and rigatoni, but also as a base for spicy pizza and focaccia. On a slice of crispy bread bruschetta, it becomes an instant appetizer.
| Energy (kcal) | 91 |
| Carbohydrates (g) | 5.3 |
| of which Sugars (g) | 4.5 |
| Fat (g) | 6.8 |
| of which Saturates (g) | 1 |
| Protein (g) | 1.7 |
| Fiber (g) | 1.5 |
| Sale (g) | 1.3 |
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