Spice up your pasta routine with Rustichella Spicy Red Pepper Spaghetti. Durum wheat flour is kneaded with hot and sweet red pepper purées and water to create this bold crimson-hued pasta. Slightly thinner than spaghetti, Spicy Red Pepper Tonnarelli, or Tonnarelli al Peperoncino, has a mild, lingering heat that pairs well with a variety of sauces from mild to hot.
Toss with extra virgin olive oil and top with grated Parmigiano-Reggiano or serve with a simple sauce of roasted cherry tomatoes and plenty of torn basil. Or omit the hot chili flakes and use the tonnarelli as the spicy element in classic fiery pasta dishes—try it in Spaghetti Aglio Olio, Spaghetti con Vongole (pasta in a garlicky clam sauce) or tossed with a jar of Arrabbiata Sauce from Rustichella d’Abruzzo.
About Rustichella d’Abruzzo:
In 1929, Gaetano Sergiacomo started making rustic pasta using the whole wheat flour produced at his family’s stone mill in the small town of Penne in Abruzzo. In 1981, his daughter, Nicolina Peduzzi, decided to revive the pastificio, (pasta factory) naming the new product line Rustichella d’Abruzzo. Soon after, Nicolina’s adult children Gianluigi and Stefania joined the family business, and within a few years, the small pastificio had grown into one of the most extensive artisanal pasta lines in Italy. Today, Rustichella d’Abruzzo offers a diverse selection of pasta, pasta sauce, holiday goods and more.
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