Pasta Sauce Puttanesca

Penne Rigate No. 67

Ridged penne in the 500g pack. The ridges and the hollow are what hold a thick sauce, which is why penne is the shape reached for with arrabbiata and with baked dishes.

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Perline No. 24

Perline in the 500g pack — one of the small soup cuts, cooked in the broth rather than drained. Used in minestrone and in the light soups a kitchen sends out before a main.

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Rigatoni No. 43

Rigatoni in the 500g pack — a wide ridged tube, heavier than penne and cut straight rather than on the angle. The shape for baked pasta, where it holds its wall instead of collapsing.

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Spaghetti No. 3

Spaghetti in the 500g pack, cut number 3. The long strand that suits an oil or tomato sauce rather than a heavy one — the default pasta on most menus, and the shape most kitchens run out of first.

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Remia

BBQ American Garlic Sauce

American-style barbecue sauce with garlic through it, which pushes it towards burgers and grilled chicken rather than the ribs the plain smokey bottle suits.

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Remia

BBQ Hot Chilly Sauce

The hot barbecue sauce — the one in the group carrying real chilli heat, for a menu that wants a spicy option without moving to a different sauce entirely.

Sauces Sauces & Dressings

Remia

Barbecue Sauce

The standard barbecue sauce — the baseline of the Remia barbecue group, used as a glaze during cooking and as a sauce on the plate afterwards.

Cooking Ingredients Pastes & Preserves Sauces Sauces & Dressings

Shan

Biriyani Sauce

A ready biryani cooking sauce, for building the meat and gravy layer without making a masala from scratch. Cooked with the meat before the rice is layered over it.