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PastaSauces

Our pasta sauces use only sun-ripened Italian tomatoes, plucked from the vine at peak ripeness and gently cooked for an extraordinarily intense flavour. Our pasta dough is simply made with freshly milled durum wheat flour, blended with water from the snow-capped Alps, so pure that nothing could improve it.

A person in a blue apron scattering flour over a marble surface.
  • Dried red chillies.
    A jar of Sugo all'arrabiata, the label has white and black vertical stripes running down it and a black lid.

    Sugo all'Arrabbiata

    Spicy chilli & tomato
  • A pile of large green Nocellara del belice olives with some leaves.
    A jar of Sugo alla Puttanesca, the label has white and black vertical stripes running down it and a black lid.

    Sugo alla Puttanesca

    Olives, capers & tomato
  • Tubes of yellow rigatoni pasta with light grooves running across each tube.

    Rigatoni durum wheat pasta

    Durum wheat pasta
  • Aubergines growing on a plant.
    A jar of Sugo alla Norma, the label has white and black vertical stripes running down it and a black lid.

    Sugo alla Norma

    Aubergine, ricotta & tomato
  • A rectangular paper bag of spaghetti with orange and black vertical stripes running down the front of the bag.

    Spaghetti durum wheat pasta

    Durum wheat pasta
  • A paper bag of Fiorelli pasta. The bag has a marble pattern on it with images of Fiorelli pasta. Orange and black vertical stripes run down the front of the bag as a label.

    Fiorelli durum wheat pasta

    Durum wheat pasta
  • A paper bag or Tagliatelle pasta. The bag has a marble pattern on it with images of dried nests of tagliatelle. Orange and black vertical stripes run down the front of the bag as a label.

    Tagliatelle durum wheat pasta

    Durum wheat pasta
  • A crate of red tomatoes on the vine.
    A jar of Sugo al Pomodoro, the label has white and black vertical stripes running down it and a black lid.

    Sugo al Pomodoro

    Fresh basil & tomato
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