Sugo all'Arrabbiata - 200g

The Arrabbiata sauce is prepared only with tomato pulp and tomato puree produced in Italy, without the addition of flavourings. The unique flavour of the Calabrian chilli pepper is enhanced by the mirepoix slowly sautéed in extra-virgin olive oil at a low temperature* to allow the onion to soften while losing its pungent taste. Once again, this recipe is all down to the brilliant skill of Heinz Beck, composer of yet another simple but delicious masterpiece. *less than 100°

Sugo all'Arrabbiata - 200g

Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.


While it is the drawing process that gives the pasta its shape, it is the rough die that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.


Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.

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