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    Quintosapore UMBRIA

    Arrabbiata Tomato Sauce

    Arrabbiata Tomato Sauce

    $19.00
    $19.00
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    Arrabbiata. Farm tomatoes, real chilli.

    Quintosapore is a small farm in Città della Pieve, on the Umbrian side of the Valdichiana. They grow their own heritage tomatoes and Aglione, the giant sweet garlic of the valley, and cook them in season in their own kitchen.

    Quintosapore's heritage tomatoes cooked with extra virgin olive oil and their own chilli into a proper arrabbiata: fruity, warm and angry enough. Ready to warm and toss with penne.

    WHY YOU'LL LOVE IT

    • Farm-grown heritage tomatoes and chilli
    • Extra virgin olive oil, no shortcuts
    • Ready to use, just warm it

    HOW TO ENJOY IT

    • Penne all'arrabbiata
    • Gnocchi, polenta and baked eggs
    • Spoon over grilled vegetables

    SPECIFICATIONS

    • Producer: Quintosapore, Città della Pieve (PG), Umbria
    • Origin: Città della Pieve (PG), Umbria, Italy
    • Ingredients: Tomato, extra virgin olive oil, chilli, salt
    • Allergens: None declared
    • Net weight: 320 g (11.3 oz)
    • Storage: Cool, dry place. Refrigerate after opening and use within 3–4 days.

    🍅 Farm-grown | 🧄 Aglione | 🇮🇹 Made in Italy

    Made by Quintosapore. Imported and curated by Terra Sacra.

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    Frequently Asked Questions

    Are these ready to use, or do I need to cook them first?
    Ready to heat — not to cook from scratch. Warm the sauce in a pan, add freshly drained pasta with a cup of the cooking water saved, finish everything together for 60 seconds with a drizzle of extra virgin olive oil. The pasta finishes cooking in the sauce. The starchy water does the binding. No long simmering needed — that would just drive off the flavor that was already built correctly at the source.
    What is Piennolo del Vesuvio — and why does it matter?
    Piennolo del Vesuvio DOP is an heirloom cherry tomato grown on the volcanic slopes of Vesuvius. Thick skin, very low water content, exceptional sugar-acid balance, and minerals from volcanic soil that no other growing region can replicate. Traditionally harvested in August and stored in hanging clusters through winter, slowly drying and concentrating as they go. In a sauce, Piennolo is immediately recognizable — brighter, more structured, more complex. This is the kind of tomato that makes you understand why Italian cooks talk about tomato varieties the way wine people talk about terroir.
    What actually separates a great Italian sauce from a mediocre one?
    The ingredients list. A great sauce has three or four items: tomatoes, olive oil, salt, a herb. That's it. Added sugar means the tomatoes weren't good enough. Starch thickeners, citric acid, or stabilizers mean the same thing. When a sauce also names the tomato variety on the label, you're looking at a producer confident enough in their raw material to stake their identity on it.
    How long does an opened jar keep?
    4–5 days, sealed, in the fridge. No preservatives means these behave like freshly cooked tomato sauce — not like something engineered for a six-month pantry life. Reheat gently in a pan. That's it.

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