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FRA DIAVOLO

$13.50

Fra Diavolo, meaning “Brother Devil,” is a product of early twentieth century Italian American cuisine. Though its name recalls southern Italy, the sauce was born in New York and New Jersey, where immigrant chefs sought bolder, spicier flavors. Some trace the name to Michele Pezza, a Neapolitan fighter nicknamed Fra Diavolo who resisted the French army around 1800, while others believe it was simply coined to describe what this sauce is best known for: heat.

Made with crushed red pepper, garlic, and tomato, it was first served with seafood and later became a favorite for pasta and any dish that calls for a fiery touch. Whether you are sautéing clams or dipping fried calamari, if spice is your thing, this one carries the spirit of the “Brother Devil” himself; lively, daring, and full of heat.

Fra Diavolo, meaning “Brother Devil,” is a product of early twentieth century Italian American cuisine. Though its name recalls southern Italy, the sauce was born in New York and New Jersey, where immigrant chefs sought bolder, spicier flavors. Some trace the name to Michele Pezza, a Neapolitan fighter nicknamed Fra Diavolo who resisted the French army around 1800, while others believe it was simply coined to describe what this sauce is best known for: heat.

Made with crushed red pepper, garlic, and tomato, it was first served with seafood and later became a favorite for pasta and any dish that calls for a fiery touch. Whether you are sautéing clams or dipping fried calamari, if spice is your thing, this one carries the spirit of the “Brother Devil” himself; lively, daring, and full of heat.

pomodoro /ˌpɔː.məˈdɔː.roʊ/ noun

Italian. From pomo d’oro, literally “golden apple.” Refers to the tomato and, by extension, to a basic tomato sauce in Italian cooking.

Ingredients: Whole plum tomatoes, Spanish onions, tomato paste, extra virgin olive oil, garlic, basil leaves, salt, sugar, pepper