White Wine, Garlic, Chilli & Tomato

White Wine, Garlic, Chilli & Tomato


White wine garlic and chilli is a most versatile sauce, This sauce has a delicious chilli kick but not such that it will knock you off your feet lovely over a bowl of pasta and stunning over prawns, mussels or fish.

(11) Review this product

Prawns, Salmon, Mussels, Scallops and Seafood pastas.

  1. Lisa (verified owner)

    Had a few of these sauces now , i have reordered online great service, great products

  2. Andrea Wallbanks (verified owner)

    I used this as a sauce for a creamy chicken pasta . It tasted amazing and would highly recommend

  3. Ray (verified owner)

    Good product
    Had numerous and all good

  4. Margaret Bowen (verified owner)

    Our family absolutely loves this versatile sauce. We have it with pasta and it is absolutely delicious. We first tried the sauces at a food fair and have bought regularly from the company either at events or on-line. We have not yet found a sauce that we don’t like. Would definetly recommend these products.

  5. Jackie (verified owner)

    Added to cooked pasta, prawns, cream and white wine. Absolutely delicious meal made in ten minutes. Would definitely recommend

  6. Lis (verified owner)

    Absolutely delicious with prawns, chorizo & tagliatelle

  7. Sharon Edwards (verified owner)

    Absolutely gorgeous sauce- with meatballs and pasta!

  8. Jackie (verified owner)

    Absolutely lovely, actually mixed with water and poured over pork chops to bake in the oven

  9. Tony (verified owner)

    I used this sauce on a Shellfish seafood mix and added to fresh pasta it was an excellent combination with just the right amount of chili kick for most people’s tastes ????????

  10. J. Powell

    Yet another fabulously tasty sauce. Highly recommend it.

  11. Max (verified owner)

    Made this up with soya cream and poured over chicken and pasta.quite nice, but we would have preferred more of a tomato flavour, chilli heat was fine, but the tomato and garlic were rather lost.

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