May 30, 2014 6:41 pm

Recipes: guinea fowl all’arrabiata

‘Arrabiata is usually applied to pasta but fish, meat and poultry can all be made quite angry when cooked in this way’

Arrabiata – meaning “angry” – is the most common instance of chilli seasoning in Italy although it is more prevalent than we think, especially as you go further south on the mainland. Anyone visiting Calabria will be shocked by the ubiquity of nduja, a fiery meat paste that is spread on toast as a starter or added to pasta. Arrabiata is usually applied to pasta, especially penne, but fish, meat and poultry can all be made quite angry when cooked in this way.

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