Acciughe in salsa rossa is a traditional appetizer originating from Piemonte. It's made with salt-cured anchovies, garlic, chili pepper, capers, parsley, tomato purée, and sugar. The anchovies are rinsed, filleted, and placed in a container.

The remaining ingredients are combined to make a sauce which is then used to cover the anchovies. The combination is left to stand at room temperature for a few hours before the dish is ready to be served.