Sugo alla Napoletana - 400g

This is a simple, but extremely tasty sauce where the fresh flavour of Italian tomatoes blends with the unmistakeable fragrance of basil. The recipe is by the internationally acclaimed chef, Heinz Beck. De Cecco “Sugo alla Napoletana” is made only with Italian tomatoes, extra virgin olive oil and the finest ingredients which, when simmered slowly together, enhance the unique flavour of our recipe. De Cecco does not use preservatives or colouring agents to preserve all the authentic flavours of the primary ingredients used. It goes perfectly with any type of pasta shape especially De Cecco Spaghetti. Available in packs of 200g and 400g.

Sugo alla Napoletana - 400g

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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Sugo al Basilico - 200g

This is a simple but particularly tasty sauce, where the fresh flavour of Italian tomato is combined with the sweet and delicate aroma and taste of Genoese PDO Basil together with extra-virgin olive oil. Obviously, no additional flavourings are used. Once again, the great chef Heinz Beck has revealed his flare in creating a masterpiece with a unique flavour. "An essential ingredient at the base of the reputation of Genoese pesto, Genoese PDO Basil is cultivated along the coastal slopes of Liguria. The essential oil composition of the basil grown here is different from that grown in all other areas of the world. The farmland for Genoese PDO Basil is the natural area located along the coastal slopes of Liguria, on this side of the Apennine watershed. The qualities of Genoese PDO Basil derive from the influence of those who live in the region, that is, the history and traditional ‘native’ cultivation techniques matured during the last century, first in Genoa and then throughout the rest of Liguria. Talking about ‘origins’ with regard to Genoese PDO Basil means linking it both to the region of Liguria and to a respect for traditional techniques: only this indissoluble combination can produce this inimitable product." Source:
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