“HEAT FOR CLASSIC ITALIAN ARRABBIATA SAUCES”.
This spice blend was developed based on the Roman Penne all’Arrabbiata – a dish that has been a firm part of everyday Italian cooking since the 1950s. It originally came from simple ingredients: chili, garlic, tomatoes and olive oil. Our blend picks up on this principle and combines air-dried herbs from southern Italy with hot pepperoncini and aromatic garlic. The ingredients are processed without additives and balanced so that they develop their full aroma when heated in oil – just like when it is prepared in traditional trattorias.
The heat is direct, but clearly structured. Chili delivers intense heat, while garlic and onions bring depth and a slight sweetness. Basil, oregano, marjoram and thyme create a Mediterranean herb base that is rounded off by the warm note of Ceylon cinnamon. The result is a blend that is savory, aromatic and pleasantly hot – without artificial heat or excessive sweetness.
Ideal for Penne all’Arrabbiata and other tomato-based pasta sauces. Briefly toast the blend in olive oil, then mix it with strained tomatoes and let it simmer gently for ten minutes. It also works for pizza, marinades, antipasti or as a base for vegetable dishes. In small amounts it gives meat or fish dishes a subtle Italian heat.
“Arrabbiata” literally means “angry” – a fitting name for a sauce that, thanks to chili, literally brings “heat” to the plate. In Rome it is often served without cheese so that the heat stays unaltered. This blend follows the traditional preparation, where the quality of the ingredients matters more than complexity – simple, honest, intense.
Ingredients
Basil, oregano, marjoram, thyme, garlic, onions, pepper, Ceylon cinnamon, pepperoncini chili
