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.

• Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• Pairs well with these flavors:
  Burrata Cheese, Ricotta Cheese, Pine Nuts, Roasted Vegetables, Sun-Dried Tomatoes, Olives, Capers, Garlic, Red Meat, Red Wine
  

  Pairs well with these Pappardelle's sauces/oils/vinegars:
  - Red Southwest Chile Sauce
  - Puttanesca Sauce
  - Red Wine Bison Bolognese
  - Traditional Basil Pesto
  - Modena Barrel-Aged Balsamic
  

• - Calabrain Chile & Honey Pappardelle with Arrabiatta Shrimp

  - Calabrian Chile & Honey Pappardelle with Ricotta & Pine Nuts

• 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.

  CONTAINS: Wheat.

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