Ready sauce prepared by slow boiling of tomato pulp, extra virgin olive oil from the Aprutino Pescarese area, chilli, garlic, onion and salt to taste, it is a classic Roman and Lazio cuisine with a spicy flavor. It goes well with one of the most popular short pasta shapes in the world, Penne rigate, in the "traditional durum wheat semolina" or "wholemeal" version of Rustichella d'Abruzzo.