These Spicy Calabrian Breadcrumbs are crispy, garlicky, and have just the right amount of heat. They are the perfect crispy topping to so many dishes! I love to sprinkle them over my favorite pastas for an extra crunch and flavor boost. Once you see how easy it is to make these spicy breadcrumbs, you won't be able to stop!
*This post may contain affiliate links. See disclosure for further details.
What is Pangrattato?
Pangrattato is an Italian breadcrumb topping used to add flavor and texture to various dishes, most often pasta dishes. Pangrattato translates to 'grated bread' in Italian and is usually made using leftover stale bread toasted with garlic, oil and sometimes fresh herbs. This recipe is not quite traditional since I am using panko breadcrumbs, but the Italian flavors are there!
Spicy Breadcrumb Ingredients
Olive oil: A bit of olive oil, or a combination of olive oil and butter will help the breadcrumbs crisp up to a nice golden brown.
Garlic: You only need one (yes, one!) clove of garlic for this recipe.
Kosher salt: Season to taste!
Calabrian chilies are spicy red peppers from Calabria, Italy. You can find jarred Calabrian chilies, whole or chopped, in most grocery stores these days or online.
My favorite way to use these breadcrumbs is on pasta! You can also use them as a topping for salads, sautéed veggies, avocado toast, grain bowls-the possibilities are endless!
I like to store any leftover breadcrumbs on the counter in an airtight container for 2-3 days. If you go too much longer, they'll get stale.
You might also like
Spicy Calabrian Breadcrumbs (Pangrattato)
- 2 Tablespoons olive oil
- ⅓ Cup panko breadcrumbs
- 1 Tablespoon jarred chopped Calabrian chilies
- 1 Garlic clove minced
- Kosher salt to taste
- In a small nonstick pan, heat the olive oil over medium heat. Add the breadcrumbs and stir until coated in oil then add the Calabrian chilies and garlic. Cook, stirring constantly, until the breadcrumbs are golden brown and the garlic is fragrant; about 5 minutes. Transfer the breadcrumbs to a bowl so that they don’t burn in the pan. Season with salt to taste.
- Use them on pasta, salads, veggies and avocado toast!