Fusilli Pugliesi with Arrabbiata Sauce

2 tbsp Colavita Extra Virgin Olive Oil

¼ cup pancetta, diced small, ⅛” thin

½ cup onions, diced small

2 tsp garlic, chopped

28 oz can Colavita Crushed Tomatoes

1 tsp salt

¼ tsp black pepper

1 tbsp fresh basil, roughly chopped

½ tbsp parsley, chopped

1 lb Dal Raccolto Fusilli Pugliesi

Pre-heat a sauce pan over medium heat.

Add the oil and the pancetta and cook until it is light brown in color, stirring while cooking.

Add the onions, sweat until translucent, stir while cooking.

Add the garlic and cook until it is very aromatic and the garlic begins to lightly color.

Add the tomatoes and the seasoning, bring to a simmer. Simmer for approximately 20-25 minutes, until the sauce has a sweet flavor and isn’t acidic.

Add the basil and the parsley, simmer for 5 minutes.

Bring a large pot of water to a boil. Once it's boiling, sprinkle in 2 tsp. of sea salt. Add the pasta and cook for the amount of time indicated on the package instructions. Drain and add to the sauce pan. Stir to incorporate and serve.

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Fusilli Pugliesi with Arrabbiata Sauce