Cortopassi Recipes

Pasta All’Arrabbiata

Literally meaning “enraged,” the heat level of this fiery sauce can be adjusted by the amount of chili peppers you choose to add.

Serves 4.

* The degree of heat of a chili pepper depends on the variety, size and color. The seeds are the hottest and are often discarded.


  • 4 ounces of pancetta or bacon
  • ¼ cup fresh, small, hot red chili peppers, chopped* (or 1 tablespoon hot red pepper flakes)
  • 4 cups Pomarola® Signature Sauce Base
  • 1 tablespoon fresh thyme, coarsely chopped
  • 3-4 prawns or shrimp per dish (optional)
  • Basil to garnish
  • Hot, cooked pasta


  1. Sauté pancetta or bacon until fat renders free; drain off all but one teaspoon drippings.
  2. Add chili peppers and sauté 30 seconds.
  3. Add Pomarola® and thyme; gently simmer to blend flavors (no more than 5 minutes).
  4. Serve over hot, cooked pasta.  Toss with shellfish if using. Garnish with basil.