The Mirogallo family grows heirloom tomatoes on their farm in Basilicata, which they allow to ripen in the sun before picking at their peak. This ensures unparalleled color and flavor when incorporated into sauce. The tomatoes are quickly blanched to remove their peel, passed through a mill, sieved, and set on colanders to drain until the proper consistency is achieved. Just like Nonna used to do! To create an especially spicy sauce, also known as arrabbiata (meaning enraged, in Italian), the fresh purée is slow-cooked with fruity and smoky Diavolicchi peppers, the prize of Calabria. The bright and lively sauce is wonderful paired with pasta of any size or shape, from hearty rigatoni, to slender angel hair.