This Sicilian sauce is a hearty blend of crushed red and yellow peppers and tomatoes, with added chunks of onion and eggplant. Its flavor is reminiscent of both ratatouille and caponata.

It goes perfectly with another regional specialty: arancini, small fried rice balls. Simply add ground meat and peas to make the famous Ragùsicilian sauce, delicious in lasagna and with cannelloni. For a change, try chicken Basque style instead. Authentic Italian pasta dishes are not swimming in sauce. The average ratio of tomato sauce to pasta is 375 mL (1 1/2 cups) for every 500 g (1 pound). Don't discard all the pasta cooking water; it's a good idea to add some to the sauce. Stir 1/4 to 1/2 cup or a ladleful of pasta cooking water into your sauce before adding the pasta. This salty, starchy water not only adds flavor but also helps the sauce adhere to the pasta and thickens it.

Nothing beats the taste of Italian tomatoes ripened under the Mediterranean sun and seasoned with fresh, locally grown herbs. These sauces have a creamy texture comparable to homemade sauces, partly because they are produced in small batches and cooked over a flame, just like Italian mammas do, which allows the water to gradually evaporate.

Ingredients: Tomato pulp and datterino tomato coulis 69% (Italy), red and yellow peppers, onions, eggplant, extra virgin olive oil, garlic, sea salt, parsley, oregano, pepper, citric acid. May contain traces of milk and pine nuts.

Storage: Refrigerate after opening. Consume within 3 or 4 days. Contains no preservatives.

Favuzzi was born in 2001 from the passion of Michel Favuzzi, heir to family traditions rooted in Puglia, Italy. Today, the brand offers a rich selection of gourmet products: olive oils, sauces, vinegars, artisanal pasta, spreads, jams, chocolates, and much more. Each recipe is crafted in the spirit of Mediterranean cuisine, using authentic ingredients and a deep respect for traditional craftsmanship.