(based on 2 ratings)

The Italian tradition of pasta eating requires just enough sauce to lightly coat the pasta when the two are tossed together. Most Americans, on the other hand, like a hearty layer of sauce covering their noodles. Regardless of your preference, this Arrabbiata, made from plum tomatoes and local spices that provide a spicy kick will do the trick. Made entirely by hand in small batches from a family recipe, Vecchia Maremma's are easily the best pasta sauces we have ever tasted out of a jar.