Southern Italian Calabrian Chili Pasta

Cultivated for hundreds of years in Calabria (otherwise known as “the toe” of Italy), Calabrian chilis have become a cornerstone to many Southern Italian pasta dishes. Marked by their deep red skin and tiny size, these miniature peppers pack a powerfully spicy punch. While they may be small in size, they are anything but small in flavor.

The Best Pasta for Calabrian Chilis

Calabrian Chilis are most widely known for their spice, but you might be surprised to find that they also deliver a slightly fruity taste with smoky undertones. Whether you are a spice fan or not, the Calabrian Chili has a well-balanced flavor that makes it approachable for an array of palates.

With such a complex and interesting flavor profile, the Calabrian Chili is used in all kinds of pizza, pasta sauces and pasta dishes to add flavor and personality to bland dishes. If you are a spice-lover or just want to try something new in the kitchen, this Southern Italian Calabrian Chili Pasta is both easy to prepare and incredibly tasty.

For this spicy pasta recipe, we suggest using a box of Mantova Organic Italian Rigatoni to effortlessly sop up every bit of fiery goodness. For several generations, the Mantova family has become recognized as one of the finest pasta makers in Southern Italy. With wheat harvested in the sunny fields of Apulia, a Southern Italian region known for producing flavorful grains, this rigatoni pasta is crafted from organic durum wheat flour to provide a nutrient-rich and tasty noodle — what could be better than that?