Inspired by the spicy Italian pasta sauce made from tomatoes, garlic, and dried chilli peppers cooked in olive oil, you can use this blend for your own pastas, sauces, or any other dishes that could use a savoury, garlicky, Italian kick.
Traditional arrabbiata pasta is made with fresh ingredients, but this spice can be used as a shortcut for a simple yet flavourful, olive-oily pasta. You could also make the real thing and add a bit of our blend to enhance it (topped with Pecorino, of course).
Arrabbiata sauce, known as sugo all'arrabbiata in Italy, hails from the Lazio region surrounding Rome. “Arrabbiata” translates to “angry” in Italian, which refers to the spiciness of its red chilies. Although the exact origin is unknown, arrabbiata came into existence using two Roman pantry staples, chilies and tomatoes. Made from the simplest of ingredients, like many Italian dishes, the whole is often greater than the sum of its parts!