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Rigatoni Alla Silana Spice Kit

Tutto Calabria
Just add tomatoes to make an umami-packed pasta loaded with mushrooms and eggplant straight from the Calabrian mountains.

Size | 2.11 oz

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For all the umami-lovers out there, this rigatoni alla silana spice blend from Tutto Calabria is for you. With earthy dried mushrooms, eggplant, onions, garlic, and parsley, it will transport you straight to Calabria's historic mountain region of La Sila. You'd be hard-pressed to find a menu not offering pasta "alla silana" there—it’s a time-honored favorite. With this convenient blend of traditional flavorings, all you need to add is a packet of pasta and a can of tomatoes for a flavorful meal in minutes.

Calabria is the home of big, bold flavors. The sun-soaked region lies in the toe of Italy’s boot, near its southernmost end. Flanked by crystal-blue seas, it gets more than 300 days of sweltering Mediterranean sunshine every year. That heat gets converted to serious spice in its famous chiles, which were introduced to the region by Spanish traders in the 16th century. They caught on quickly, and today, every Italian knows that Calabrian chiles are the best in the world.

Founded in 1970 by husband-and-wife pair Antonio Celli and Adele Sirianni, Tutto Calabria began by selling the vegetables from their garden at local fairs. With headquarters in the hillside town of Marcellinara, the Celli family and Tutto Calabria have been sharing the bounty of their home with the world for more than 50 years. With the motto piccanti per passione (“spicy for passion”), they are dedicated to the bold flavors of Calabria in all its forms.
To serve 6, add the spice kit to a large shallow pan. Add 1 cup of water and cook on medium-high heat, stirring occasionally for 5 minutes or until the water has evaporated. Once the water has completely evaporated, add about 1/3 cup of olive oil and cook for about 3 minutes, stirring frequently, until the spices are very fragrant and lightly toasted. Set the heat to medium-low and add a 14.5-ounce can of tomatoes—either pureed, crushed, or whole and lightly crushed in the pan. Simmer on low heat for 15 to 20 minutes, stirring occasionally. Add cooked pasta and toss to coat. Top with plenty of parmigiano.
Size: 2.11 oz
Aubergines, tomato, garlic, porcini mushrooms (Boletus edulis and rel. Group), onion, parsley, salt, and black pepper.