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Arrabbiata sauce is a classic Italian dish originating from Rome but now popular all over Italy as well as worldwide. Arrabbiata translates into English as "Angry" but this a little misleading. Modern producers of arrabbiata sauces and spice mixes have taken this translation literaly and added increasilgly larger amounts of chilli powder. From a commercial perspective, another reason for adding larger amounts of chilli powder could be that chilli powder is very cheap compared to other ingredients and tends to mask poor flavours.

The original Arrabbiata recipes never used anywhere near the same amount of chilli powder and true to the whole ethos of what DA MALAT stands for, we chose an original recipe arrabbiata spice mix which is packed with flavour and has a very mild heat that compliments and enhances the other ingredients in the dish rather than overpower them.

DA MALAT Arrabbiata Seasoning is an "All in one" blend and no other seasoning is needed in the dish. This spice mix is finely ground to ensure it blends quickly and easily to any dish.

Penne pasta with chicken arrabbiata sauce

1 x chicken breast, sliced (cut length ways down the centre and sliced into 2mm thick pieces)

500g jar passata sauce

1 x tsp DA MALAT Arrabbiata Seasoning

1 x medium onion, diced

1 x tsp  granulated/ caster sugar

olive oil

Salt & pepper to taste

Dried penne pasta (the recipe above will give enough sauce for 4 adults)

Chopped fresh basil to garnish


Gently fry the diced onion in a little olive oil using a sauce pan. When the onion is soft, add the passata and DA MALAT's Arrabiata Seasoning. Heat to a gentle simmer and add the sliced chicken breast and sugar. continue to simmer gently until the chicken is cooked. Taste and season with salt & pepper if required.

While the arrabbiata sauce is simmering, boil a kettle of water, add to a large sauce pan and a pinch of salt. Boil the penne pasta until cooked and then drain. Serve on a warmed plate with the arrabbiata sauce over the pasta. Garnish with chopped fresh basil.

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