Crushed Red Pepper

Pellicano's Crushed Red Pepper

The Universal Finisher for Heat

Pellicano's Crushed Red Pepper consists of dried, flaked chili pods and their seeds, delivering a bright, pungent, and straightforward heat. This spice is a must-have for home cooks and chefs alike because of its instant and controllable warmth, as well as the beautiful visual contrast the red flakes provide.

While it can be added to dishes early in the cooking process, crushed red pepper is most famous for its use as a finishing spice, where it provides a burst of heat that lingers without dramatically altering the overall flavor profile of the dish. It is a quick and effective way to customize the level of heat in individual servings.

Essential for Italian and Infusion Cooking

Crushed red pepper is integral to several classic cooking applications:

• Pizza and Pasta: The definitive garnish for virtually all pizza varieties and a mandatory ingredient in many spicy Italian-American sauces, such as arrabbiata.
• Oil Infusion: Gently heat the flakes in olive oil to create chili oil, perfect for drizzling over noodles, stir-fries, or using as a dipping oil for bread.
• Marinades and Rubs: Easily blends into dry rubs and wet marinades, providing concentrated heat to pork, chicken, and beef.
• Vegetables and Soups: Stir into sautéed greens (like spinach or kale) or add a pinch to creamy soups and chowders for a subtle, unexpected warmth.
• Pickling: Add to the brine when pickling vegetables to give them an enjoyable, lingering spicy edge.

Fun Fact: Measuring the Heat

The heat level of crushed red pepper, like all chili peppers, is typically measured using the Scoville Heat Unit (SHU) scale. Most crushed red pepper sold in grocery stores is a blend of peppers that results in a moderate heat level, usually falling between 30,000 and 50,000 SHU. This range provides a noticeable, palatable warmth that is spicy enough to be satisfying but generally not so overwhelming that it dominates the other flavors in a dish.

Easy Recipe: Classic Spicy Aglio e Olio Pasta (Serves 2)

This simple, traditional recipe showcases how the red pepper flakes are gently bloomed in oil to create a quick, aromatic, and spicy sauce.

Ingredients:

• 8 Oz. Spaghetti or Linguine
• 1/4 Cup Extra Virgin Olive Oil
• 4 Cloves Garlic (Thinly Sliced)
• 1 Tsp. Pellicano's Crushed Red Pepper (or more, to taste)
• 1/2 Tsp. Salt
• 1/4 Cup Pasta Water (Reserved)
• Fresh Parsley (Chopped, for Garnish)

Instructions:

1. Cook Pasta: Cook the Spaghetti according to package directions. Just before draining, reserve about 1 cup of the starchy pasta water.
2. Bloom Spice: While the pasta cooks, heat the Olive Oil in a large skillet over medium-low heat. Add the Sliced Garlic and Crushed Red Pepper. Cook gently for 2–3 minutes until the garlic is fragrant and light golden brown. Be careful not to burn the garlic.
3. Combine: Drain the pasta and transfer it immediately to the skillet with the oil mixture. Add the Salt and 1/4 cup of the reserved Pasta Water.
4. Emulsify: Toss everything vigorously over medium heat for about 1 minute. The oil and pasta water will emulsify into a light, flavorful sauce that coats the noodles. Garnish with fresh Parsley and serve immediately.

Ingredients: Red Pepper.