Creamy Heat, Calabrian Style

Developed by Chris Evangelides, Director of Culinary at Piccolo Buco, the Al Bronzo Mezzi Rigatoni With Spicy Calabrian Shrimp builds its creamy, spicy profile around ‘nduja and Calabrian chiles. Evangelides reaches for Calabrian peppers because they offer “a perfect balance of heat, fruity notes, and smoky depth,” without introducing additional spices that would overpower the dish or alter its intended flavor profile.

His choice in pasta is just as intentional. “We choose this pasta because its hollow tube lends itself for trapping ingredients, its ridges facilitate holding sauce well, and its short and compact shape make it easy to eat with larger bites of proteins like shrimp,” says Evangelides.