Originating in the Calabria region of southern Italy, these chile peppers have a warm smoky flavor and pack a medium-high heat without being overpowering. We infused them with a mildly sweet raw acacia honey from northern Italy for the perfect delicate balance of flavors in a red-speckled orange wide pappardelle noodle.
Pairs well with these flavors:
Burrata Cheese, Ricotta Cheese, Pine Nuts, Roasted Vegetables, Sun-Dried Tomatoes, Olives, Capers, Garlic, Red Meat, Red Wine
To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Calabrian Chile Peppers (Hot Chili Peppers, Sunflower Oil, Sea Salt, Citric Acid, Acetic Acid), Pure Honeybee Honey & Natural Honey Flavor, Wheat Gluten, Sugar, Spices for Flavor, Salt.