Barbarossa – Penne all'arrabbiata

Barbarossa Penne all'arrabbiata by Greenomic Delikatessen

Barbarossa Penne all'arrabbiata by Greenomic Delikatessen are short tube pasta from Veneto, in which dried hot peppers are already incorporated into the dough. The deep ridges hold the sauce firmly, the bite remains firm, and the seasoning comes from the pasta itself.

Barbarossa Penne all'arrabbiata are ridged tube pasta from Greenomic Delikatessen in Veneto, whose dough consists of durum wheat semolina and 1.2 percent dried hot peppers. Arrabbiata means "angry" in Italian and describes the spiciness, which is already in the dough here before cooking.

Warm heat and ridges that hold the sauce

The dried peppers are finely distributed throughout the dough and provide a seasoning that rises slowly, warming the mouth without overwhelming it. Those who eat the tubes plain with a good olive oil will taste the grain first and only then the red fruit.

Deep, irregular ridges run along the surface, allowing every sauce to cling to them instead of pooling at the bottom of the plate. When cooked, the bite remains firm because the durum wheat semolina provides plenty of structure, holding its shape even after nine minutes in the water.

Penne means "feather" and refers to a quill, as the ends are cut at an angle like a fountain pen. This edge increases the surface area for the sauce to adhere to and, at the same time, guides it into the interior of the short tube.

A plate of pasta that needs no chili flakes

Cook the tubes in plenty of salted water—about one liter of water and ten grams of salt per one hundred grams of pasta—for seven to nine minutes. A splash of olive oil, a crushed clove of garlic, and a spoonful of the starchy cooking water are enough to turn it into a complete dish.

For those who prefer a more rounded flavor, add a hearty sauce from Chef Francesco or stir a spoonful of pesto into the hot pasta. Top with some grated Pecorino and fresh parsley, and the plate will taste of the South.

From Veneto, where the pepper gets into the dough

Barbarossa is produced in Veneto, where the durum wheat semolina is kneaded with water and the dried peppers into a firm dough and then pressed into shape. The reddish color of the pasta comes from the same source as its spiciness.

Penne all'arrabbiata traditionally belong to Rome, where they are typically created in the pan with tomato, garlic, and chili peppers. Greenomic Delikatessen reverses the order, placing the seasoning inside the pasta so that the sauce at the end only needs to round out the flavors.

The red beard on the colorful box

Barbarossa means "red beard," and the box from Greenomic Delikatessen depicts a drawn head where the pasta serves as a flaming hairstyle. This presentation makes the box a gift that can be presented without wrapping paper or a ribbon.

When cooking for several people, count on one hundred grams per person and opt for a larger pot so the pasta can swim freely. A wooden spoon of salt belongs in the water before the pasta goes in, as adding salt to the plate later will not affect the seasoning inside.

In your pantry, Barbarossa is there for the evening when time is short and the fridge is sparsely stocked. Keep the opened box dry and well sealed, and the seasoning will last until the very last piece. Other shapes in the range can be found in the Good Hair Day Pasta collection, and the rest of the Greenomic Delikatessen assortment is in our house selection.