Inspired by one of our most popular antipasti, mussels diavolo. Mostly all of our guests take the sauce home when there is not a single mussel left in the bowl. Hey, maybe we should jar this? We start by sautéing hot banana peppers in our extra virgin olive oil. Deglaze with vegetable stock, adding marinara, Reggiano and sheep’s milk Romano. The secret to the velvety profile is real whole butter at the very end.