Chili Tomato Sauce

Sugo Peperoncino by Filotea, spicy Arrabbiata-style tomato sauce

Filotea's Sugo Peperoncino is a spicy tomato sauce with basil, oregano, and fruity chili, modeled after the classic Arrabbiata. Made from sun-ripened tomatoes, ready to heat in 3 to 5 minutes.

Anyone looking for an authentic Italian-style spicy tomato sauce usually lands on Arrabbiata, named after the Italian word for "angry" due to its noticeable heat. Filotea’s Sugo Peperoncino follows this exact template, crafted from sun-ripened tomatoes, extra virgin olive oil, sea salt, a touch of sugar, basil, oregano, and fruity, spicy chili at their workshop in Ancona, in the Marche region. Seven ingredients in total, making a noticeable difference compared to the milder basil version from the same house.

Fruity and spicy, with an herbal note

The chili in this sauce was chosen for its fruity character rather than just burning heat: it is intended to highlight the tomato aroma instead of masking it. Oregano complements the basil with an earthier, Mediterranean note that is absent in the milder Basilico version. A total of 7 ingredients are used, one more than in the mild version.

Savory, fruity, earthy—three characteristics that together define the typical Arrabbiata character without feeling one-dimensionally hot. Anyone who has ever eaten an overly spicy Arrabbiata in a restaurant knows how quickly seasoning can turn into pure heat, and this recipe deliberately avoids exactly that.

The sugo can be heated in 3 to 5 minutes, and a 280g jar is usually plenty for 2 to 3 portions of pasta. If you want to control the level of heat, add only half the jar at first and supplement as needed, as it is nearly impossible to tone down a sauce that has become too spicy.

For penne, rigatoni, and hearty evenings

Arrabbiata is classically served with penne, but with Filotea, it works just as well with short tube shapes like rigatoni or the ring-shaped calamarata, which catch the sauce inside. It pairs just as well with long pasta like spaghettoni, where the spice distributes more evenly.

Grated Pecorino instead of Parmesan complements the spice well with its bold, salty note without overpowering it. If you prefer it even heartier, combine the sauce with crispy fried pancetta or bacon, which further rounds out the heat.

Why the label says Peperoncino and not Arrabbiata

Unlike many Italian manufacturers, Filotea does not call this sauce Arrabbiata, but simply Sugo Peperoncino, after the ingredient that defines it. As Pietro Giugliarelli explains, the name is meant to honestly and clearly describe what is inside, rather than relying on a term that varies in heat from one region to another.

The workshop in Ancona, in operation since 2005, processes tomatoes for this sauce in small batches rather than producing them weeks in advance. Filotea now supplies over 50 countries, and this spicy version is one of the more popular of the two sauces in most of them, especially where guests enjoy adding their own extra spice.

Pecorino on top while everything is hot

Heat gently for 3 to 5 minutes, mix with freshly cooked pasta, and sprinkle with a little Pecorino while both are still hot. If you prefer things milder, you can also find the milder Sugo al Basilico in the Filotea sugo and pesto collection.