Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

1. Bring well-salted water to a boil. Simmer the Spaghetti and cook for 4 minutes.
2. Gently heat the Sugo all’Arrabiata in a frying pan and transfer the Spaghetti using a slotted spoon, ensuring that some of the starchy pasta water makes into the pan with the Spicy Tomato Sauce.
3. Cook for 1 extra minute until the sauce and the Spaghetti are well combined.
4. Plate and garnish with Parmigiano.

Buon Appetito!

Spaghetti: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt. Dusted with rice flour.

Spicy Tomato Sauce: Tomatoes (77%), Water, Onion, Extra Virgin Olive Oil, Basil, Garlic, Salt, Dried Chillies (0.2%).

Parmesan: Milk, Salt, Rennet

Wheat, Egg, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep Refrigerated at 0-5C.
Fresh Pasta: Once opened consume within 2 days.
Longer Shelf-Life: Once opened consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.