Arrabbiata spice mix

Arrabbiata is energetic, powerful and angry combination of spices, iconic for Rome. It bears its name due to the explosion of flavors, characteristic for the dishes in which you use it. Arrabbiata will warm you, wake you up, give you pleasure and you'll will ask for more and more of the same.


chilli flakes, garlic, parsley, basil

Net weight: 40 g

    The cuisine of Rome

    The modern cuisine of Rome is an intersection of the aggressive (Arrabbiata) culture coming from Ancient Rome and the modern, stylish culture of today’s Italy. Dishes like Carbonara, Cacio e Pepe, Amatriciana and Arrabbiata are emblematic of Roman cuisine. Thin-crust pizzas with fresh local produce, sold by the slice, reflect the fast-paced rhythm of the Eternal City.

    Arrabbiata is a hot tomato sauce traditionally served with penne pasta, but in Rome you can find many more dishes that carry the energy of the Roman Empire. Rome’s culinary culture is constantly evolving through the evolution of classic dishes and the emergence of new fusion recipes that excite and provoke the curiosity of gourmets from around the world.

    Penne Arrabbiata

    • 500 g penne (or other dried pasta)
    • 800 g tomatoes/tomato passata
    • 2-3 tbsp. Arrabbiata spice mix
    • oil
    • pecorino/parmesan cheese
    • salt and black pepper
    1. Grate pecorino/parmesan cheese.
    1. Heat 4-5 tbsp. olive oil to medium temperature and add 1-2 tbsp. Arrabbiata spice mix and stir. Be careful not to burn the spices.
    2. Add tomatoes and cook on low heat for 15-20 minutes, stirring occasionally.
    3. Meanwhile, cook the penne according to package instructions.
    4. Drain the pasta and add it to the tomatoes. Stir vigorously (or toss) for 1-2 minutes. If necessary, add some pasta water to the sauce.
    5. Sprinkle 100-120g grated pecorino (or parmesan) and serve.

    Chicken Arrabbiata

    • 2 boneless chicken legs
    • 400 g tomatoes/tomato passata
    • 120 g dried pasta (penne, rigatoni, conchiglie, etc.)
    • 2 tbsp Arrabbiata spice mix
    • parmesan
    • salt and black pepper
    1. Grate pecorino/parmesan cheese.
    2. Cut the chicken thighs into equal pieces.
    1. Seal the chicken in 2 tbsp. olive oil, heated to medium. Cook for about 15 minutes.
    2. Add 1-2 tbsp. Arrabbiata Spice mix, mix well and cook for 30-40 seconds.
    3. Add tomatoes, penne and 300ml water and cook on low heat for 15-20 minutes. If the sauce becomes too thick, add some hot water.
    4. Sprinkle 100-120g grated pecorino (or parmesan) and serve.
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