If you like spicy food and like pasta, you will love this dish. We experimented a lot with this recipe until we got something that we felt was close to the typical Roman recipe. The main ingredients we use are: tomato sauce, fried garlic, fried chillis, extra-virgin olive oil and pecorino cheese… My mouth is literally watering as type the name of the ingredients. Maybe it’s because it’s 3 pm, I haven’t eaten lunch and I’m craving for this recipe!
This dish brings us great memories. I remember going to Rome for the first time at age 13. I didn’t know that you could eat spicy food in Italy and when I found out that there was a spicy pasta at a small restaurant, I decided to try it. My life changed when I took the first bite and it instantly became my favorite pasta dish.
FRESH FROM THE STORE
- 2 Garlic Cloves
- 1 cup Tomato Puree
- 2 tbsp fresh Ground Pepper
- 1 -2 Fresno Chilli
- 1 cup fresh grated Pecorino Cheese
FROM YOUR PANTRY
- 1 cup Penne Rigate Pasta
- 4 tbsp Extra-Virgin Olive Oil
- 1 tsp Salt
Prepare the ingredients: Peel the onion. Cut it into small cubes. Dice garlic and Fresno Chili.
Heat up 3 cups of water in a pot. When it starts to boil, add pasta. Cook pasta for 5 minutes at medium heat. Drain pasta and set aside.
Heat olive oil for 1 min (medium heat) and add the chilli, shallot and garlic. Cook and stir until fragrant (about 2 minutes).
Add tomato sauce, salt and pepper. Cook and stir for 2 minutes. Taste sauce for saltiness.
Add pasta and stir for 2 minutes. Make sure that the sauce is spread evenly.
Divide portions in two. Place pasta on plate. Sprinkle Pecorino cheese on top. Garnish with some diced Fresno Chilies if more spiciness is desired.