Arrabbiata Sauce

Sugo Arrabbiata by Chef Francesco with a delicate heat

What is Sugo Arrabbiata? Chef Francesco's spicy tomato sauce in a 500g bottle, simmered in Southern Italy from sun-ripened tomato puree, extra virgin olive oil, onions, garlic, and chili. Simply heat, toss with pasta, and the fiery classic is on the table in minutes.

Sugo Arrabbiata is the fiery tomato sauce from the Chef Francesco line by Greenomic, simmered in Southern Italy from 87% tomato puree, extra virgin olive oil, onions, garlic, and chili. The heat is present but balanced—a warming tingle rather than a burn. Packaged in the signature 500g milk bottle with a label in the colors of Italy, it is the quick route to an authentic penne all'arrabbiata.

Fiery, fruity, and quick to prepare

Arrabbiata translates to "the angry one," and that is exactly how this tomato sauce arrives on the plate: fruity with ripe tomatoes, savory with garlic, and with a chili heat that warms rather than overwhelms. With 87% tomato puree, the sugo tastes full and rounded, while the extra virgin olive oil gives it a silky texture. Fruity, savory, and fiery—that is how a real Arrabbiata should taste.

You only need to open the lid and heat the sauce briefly, then toss it with hot pasta. One 500g bottle is enough for about 4 portions, enough for the whole family on a regular evening. If you prefer it spicier, add fresh chili peppers; if you prefer it milder, stir in a spoonful of cream. That way, you control the fire yourself.

Pairs with penne, spaghetti, and seared dishes

The classic choice is penne all'arrabbiata, but this sugo can do more. It tastes just as good with spaghetti and tagliatelle as it does with seared chicken, sautéed shrimp, or over Mediterranean oven-roasted vegetables. Cook the pasta al dente in about 9 minutes and toss it briefly in the hot sauce at the end so the noodles and sugo combine perfectly.

Its obvious counterpart is the bronze-cut Good Hair Day Pasta from the same producer, whose rough surface holds the sauce well. Those who like it even spicier can choose the Barbarossa Penne all'arrabbiata, which already carries its heat in the dough. Add a few basil leaves and some grated Pecorino on top, and your dish is complete.

From Southern Italy by Chef Francesco

The sauces in the Chef Francesco line are simmered in the south of Italy in the classic way, so that the tomato tastes sweet and rounded instead of sharp and acidic. They were selected by Themistoklis Vlachos, who visits small family businesses in the south for Greenomic, finely seasoned with salt and spices, and completely free of flavor enhancers and preservatives. "Choose the Good Life" is the motto of the collection.

The iconic milk bottle with the green, white, and red label makes a pantry staple feel almost like a gift. On the Greenomic shelf, you will also find the mild Sugo da Mamma and the classic Sugo Basilico; all 3 varieties can be found in the complete Sugo collection. The three differ primarily in their level of heat.

Until every tube glistens

Gently heated in the pan and stretched with a spoonful of pasta water, the Sugo Arrabbiata coats the penne until every tube glistens. A drizzle of good olive oil at the end, a touch of Pecorino, and the fiery dish tastes just like it would in a small harbor-side trattoria. A portion of pasta is ready in under 10 minutes, and any leftovers will keep in the fridge for a few days and taste even better the next day.