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
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.
