You’ll also find my jars in stockists around Dorset. 

All my cooking sauces contain little or no added sugar, preservatives, colouring’s or any other unnatural stuff! They are made using authentic recipes from my travels!

Try my delicious sauces in these great recipes.

Penne all’arrabiata

1 jar of Ajar Of Arrabiata sauce
150g Penne
50g Parmesan or Pecorino
Basil Leaves or baby spinach leaves


  1. Boil unsalted water in large saucepan, when boiling add 2 teasp of salt and the pasta.
  2. Cook the pasta until al dente (pasta should be soft on the outside with a little bite in the middle)
  3. While cooking the pasta heat the Arrabiata sauce in a wide pan gently.
  4. When pasta is cooked drain (keeping back 50ml of cooking water), add to the sauce with a tablespoon of the pasta water.
  5. Serve in a wide shallow bowl topped with the grated parmesan.or pecorino
  6. Godere!

Pasta alla Norma

1 jar of Ajar Of Sauce alla Norma
150g spaghetti, cartwheel, fusilli or rigatoni
100g Salted Ricotta or Feta
Basil Leaves or baby spinach leaves


  1. Boil unsalted water in large saucepan, when boiling add 2 teasp of salt and the pasta.
  2. Cook the pasta until al dente (pasta should be soft on the outside with a little bite in the middle)
  3. While cooking the pasta heat the Sauce Alla Noma in a wide pan gently.
  4. When pasta is cooked drain (keeping back 50ml of cooking water), add to the sauce with a tablespoon of the pasta water, stir in the basil/spinach leaves.
  5. Serve in a wide shallow bowl topped with the crumbled cheese and more basil/spinach leaves.
  6. Godere!

Pasta al Pomodoro

1 jar of Ajar Of Sugo Pomodoro
150g rigatoni, penne or bucatini
50g Parmesan
Basil Leaves or baby spinach leaves


  1. Boil unsalted water in large saucepan, when boiling add 2 teasp of salt and the pasta.
  2. Cook the pasta until al dente (pasta should be soft on the outside with a little bite in the middle)
  3. While cooking the pasta heat the Sugo Pomodoro in a wide pan gently.
  4. When pasta is cooked drain (keeping back 50ml of cooking water), add to the sauce with a tablespoon of the pasta water.
  5. Serve in a wide shallow bowl topped with the grated parmesan.
  6. Godere!
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