Basilicata is famous for its sweet red peppers, which are slow cooked in a balanced sweet and acidic tomato passata to create a smoky, rich sauce ideal to serve with egg pasta such as fettucine or pappardelle.
The farm's vine-ripe tomatoes are picked at the perfect point of ripeness and consistency to ensure unequaled color and flavor. The tomatoes are blanched for a few seconds to remove the peel, passed through a mill, sieved and then set on colanders to drain in order to achieve the right consistency.
Heat in a saucepan for at least 4 minutes. Drain pasta before it is al dente, mix with the sauce over high flame and serve immediately. To enjoy this superb sauce at its best, keep in the refrigerator after opening and consume within five days.