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Pennette all' Arrabbiata Spice Kit

Tutto Calabria

Size | 2.11 oz

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$5.95
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$5.95
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To have a classic pasta all’arrabbiata for dinner tonight, all you need is this spice blend from Tutto Calabria, a packet of pasta, and a can of tomatoes. Arrabbiata is a classic Roman dish whose name means "angry," a moniker it earns thanks to the addition of plenty of spicy Calabrian chiles. This blend combines all of the traditional flavorings of arrabbiata in one convenient packet for a flavorful meal in minutes.

With a mellow, fruity heat that lingers on the palate but won't overwhelm, there's just no substitute for Calabrian chiles. The quintessential Italian chile, they are beloved around the country for the lively heat they bring to any dish. By combining their world-famous chiles with locally grown herbs and other spices, Tutto Calabria has created a kitchen shortcut that doesn’t skimp on quality.

What makes Calabria so spicy? 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 the growing 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 half 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 stir frequently until the spices are very fragrant and lightly toasted, but not burnt. 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.
Dehydrated garlic, hot peppers, tomatoes, champignons mushrooms, parsley, carrots, celery, and salt
2.11 oz