Arrabbiata
Spicy Italian blend for pasta, pizza and dipping sauces
Arrabbiata
Spicy Italian blend for pasta, pizza and dipping sauces
INGREDIENTS: tomato, chili peppers, carrot, paprika, garlic, basil, onion, parsley, celery leaves, tarragon (estragon)
ALLERGENS: nuts, celery and celery products, mustard and mustard products.
Penne rigate all'arrabbiata is a spicy Italian dish consisting of pasta with a spicy sauce based on chili peppers.
It is used for pasta, particularly penne rigate all'arrabbiata, pizzas, dips, sauces, and it's also ideal for marinating sheep cheese in combination with olive oil.
Recipe recommendation: Fry 100g of bacon cubes in 2-3 tablespoons of olive oil, add 1 diced onion and sauté until translucent. Add 1 tablespoon of tomato paste and briefly cook on low heat. Then add 200g of crushed tomatoes or diced tomatoes and one to two tablespoons of Harissa arrabbiata spice blend, depending on the desired level of spiciness. Simmer briefly.
Mix the freshly cooked (not overcooked) penne rigate pasta into the sauce. We recommend using a strainer to transfer the pasta directly from the cooking water to the sauce. Stir well and generously sprinkle with Parmesan cheese. Season with salt and pepper according to taste.
GOOD FOR pasta, pizzas, sauces.
| Energy | 1353,2 kJ/ 323,4 kcal |
| Fats | 7,7 g |
| - of which saturated fatty acids | 1,4 g |
| Carbohydrates | 39,4 g |
| - of which sugars | 34,5 g |
| Proteins | 13,7 g |
| Salt | <1 g |
| Fibers | 23 g |
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