Pasta all'arrabbiata spice blend

Pasta all'arrabbiata spice blend with fiery chili

The Pasta all'arrabbiata spice blend from Casale Paradiso is a hot seasoning made from dried tomatoes, onions, parsley, and chili. Boiled with olive oil and a little water, a fiery Arrabbiata sauce is created in minutes. Not a mild pre-packaged meal, but an authentic pasta seasoning from the Abruzzo region.

Pasta all'arrabbiata spice blend is the piquant pasta seasoning for the spicy Italian classic, consisting of dried tomatoes, onions, parsley, salt, and about 4 percent chili. Casale Paradiso from the Abruzzo region packs 80 g into each bag. You only need olive oil, a little water, and pasta. Arrabbiata translates to "angry," and that is exactly how fiery this sauce arrives on your plate.

Tomatoes, spice, and robust flavor

When boiling, it releases the aroma of ripe tomatoes and chili—tangy, spicy, and robust. Your nose alone knows that things are about to get fiery. For those who love heat, the mere act of stirring promises that first flavorful bite.

In the pan, it turns into a creamy, deep red sauce; the dried tomatoes provide fruitiness and sweetness, the chili adds its warming heat, and the onions and parsley round it off. The heat is present but not brutal; it warms you from the inside and leaves you craving the next bite. This is how Arrabbiata should taste: honestly spicy and full of tomato.

With about 4 percent chili, the heat is clearly perceptible but easy to control. One tablespoon makes for a mild Arrabbiata, while two make a truly "angry" one, just as you like it, and the bag is enough for many fiery evenings.

For Penne all'arrabbiata

Arrabbiata is classically paired with penne, but it tastes great with any short pasta shape and brings any quick meal to life.

To make the fiery sauce: boil one tablespoon of the mixture with olive oil and about 100 ml of pasta water until the sauce thickens, then toss in the penne. If you like, add fresh garlic or a can of tomatoes to stretch the sauce for more people. Top with shaved Pecorino and some flat-leaf parsley, and your fiery pasta is ready.

It also works well with grilled vegetables, over fried potatoes, or as a piquant base for a sugo. One spoonful is enough; if you like it spicier, take two. If you prefer something milder and herb-fresh, try the Spaghetti del Contadino spice blend from the same producer. You can find more ideas in our Pasta and Risotto specialties.

For 2 to 3 portions, stir 1 to 2 tablespoons into olive oil and about 100 ml of water, and let the sauce simmer for 5 minutes. This way, 80 g yields many fiery plates of pasta, and you decide yourself just how "angry" your Arrabbiata becomes.

A family blend from the Abruzzo region

The blend is made by Casale Paradiso, a family business from Chieti Scalo in the Abruzzo region, founded in 1994 by Nicola Mammarella. Tomatoes, chili, and onions are combined to create this fiery seasoning.

The ingredients are dried and packed in a protective atmosphere to preserve their aroma, ensuring that the fruitiness and heat remain intact, just as Nicola has done from the beginning. Stored in a cool, dry place, the mixture remains flavorful and fiery for a long time—always ready for when the evening needs a little extra temperament.

You can discover more specialties from Casale Paradiso with us, from bruschetta seasoning to risotto blends. Buon appetito.