Perfect with a tomato sauce, salted ricotta, and basil, or for a bolder version with anchovies, capers, and breadcrumbs: these Centoni spaghetti have chili and tomato directly in the pasta, so that every forkful retains its little warmth until the very last bite.
You drain the spaghetti, the steam rises, and even before the first bite, there is this aroma of tomato and this promise of gentle warmth that brings a smile to your face. These are Centoni chili spaghetti.
First bite: the tomato arrives first, round, slightly sweet, like a memory of an August vegetable patch. Then, very slowly, the chili wakes up, not to burn, but just to say “I’m here.” I close my eyes and I’m in a kitchen in Puglia, the window open, someone mixing the sauce while humming. Every forkful ends with that little warmth that lingers in your mouth and makes you want “just one more.”
Chili and tomato in the pasta itself
At Centoni, we don’t add the chili after the fact. The chili powder and dehydrated tomato are mixed directly into the pasta. The flavor is therefore in the spaghetti itself, not just in the sauce. It all comes down to four ingredients: durum wheat semolina, chili powder (2%), dehydrated tomato (2%), and water. It is a long, traditional spaghetti that wraps well around the fork, with a little extra character.
The family behind the package
Pastificio Centoni is located in Mottola, in Puglia, in the heart of southern Italy, a land of pasta and generous tables. According to the manufacturer’s presentation, the family first made fresh pasta, then added a line of dried pasta made with durum wheat semolina, which today travels far beyond Italy.
Two ways to serve them
Grandma’s way: a simple tomato sauce, grated salted ricotta on top, and a basil leaf. The chili in the pasta warms the sweetness of the tomato, and the salted ricotta comes to soften it.
The bold way: anchovies, capers, and breadcrumbs toasted in a pan, for a dish full of character, salty, crispy, and spicy all at once.
Cooking time: 8 to 10 minutes.
You don’t buy these spaghetti to “make pasta.”
You buy them for that moment when the table goes silent because everyone is tasting. To rediscover the dish you used to make on Sundays, or the one you would have loved to taste in a roadside trattoria.
A moment of escape, anywhere in Canada
Outside, it is a January evening, the wind is blowing, and it is dark by 4:30 p.m., whether you are in Halifax, Ottawa, or Calgary. In your kitchen, the water is simmering and the sauce is heating. You wrap the spaghetti around your fork, you taste, and for a few minutes, you are in Puglia.
Why our customers love them
🇮🇹 Made in Mottola, in Puglia, by Pastificio Centoni
🌶️ Chili directly in the pasta, for a gentle warmth that lingers
🍅 Dehydrated tomato in the pasta, for a round and slightly sweet flavor
🌾 A short recipe: durum wheat semolina, chili (2%), dehydrated tomato (2%), water
🍝 A long, traditional spaghetti that is easy to wrap around the fork
⏱️ Ready in just 8 to 10 minutes
👩🍳 Pairs just as well with a classic tomato sauce as with anchovies, capers, and breadcrumbs
❤️ And above all: that first forkful where the chili arrives very slowly, and you say “just a little more”

