Spicy Peperoncino Pasta 🌶 (chili-pepper spaghetti)
After you finish this pasta you can use any leftover sauce in your bowl for dipping slices of baguette in!
This recipe uses fedelini noodles, which are a thinner version (~1.4mm thick) of spaghetti . If you don't have these you can substitute other thin noodles like thin vermicelli (~1.7mm thick), or if you have nothing else you can use regular spaghetti noodles
(~2mm thick)🍝
If you don't have fresh parsley you can also substitute dried parsley, and just use much less.
Spicy Peperoncino Pasta 🌶 (chili-pepper spaghetti)
After you finish this pasta you can use any leftover sauce in your bowl for dipping slices of baguette in!
This recipe uses fedelini noodles, which are a thinner version (~1.4mm thick) of spaghetti . If you don't have these you can substitute other thin noodles like thin vermicelli (~1.7mm thick), or if you have nothing else you can use regular spaghetti noodles
(~2mm thick)🍝
If you don't have fresh parsley you can also substitute dried parsley, and just use much less.
Cooking Instructions
- 1
Prepare your minced garlic, cut peppers, and chopped parsley ahead of time, and set aside with other prepared ingredients
- 2
Bring a pot of salted water to boil, and cook the noodles for ~6-8 minutes, or your desired firmness. Once finished, set aside 2 tablespoons of the water before draining the pasta. While this is cooking, prepare the sauce.
- 3
Combine the minced garlic, chopped red peppers, and olive oil in a cold frying pan, and cook over medium heat, occasionally shaking the pan to mix.
- 4
Once the oil starts to bubble, reduce heat to low, and keep cooking until the garlic goes golden-brown. Then remove the pan from the heat, and take out half of the garlic mix with a spoon and set aside. (I find it easiest to tilt the pan and scoop the garlic from the edge)
- 5
Add half the parsley, and the 2 tablespoons of pasta water to the pan and put back on medium heat until the sauce has thickened slightly.
- 6
Mix the frying pan sauce with the cooked pasta, and season with salt and pepper. (I do this in the frying pan that the sauce was made in)
- 7
Serve in two bowls topped with the remaining parsley and the fried garlic. Enjoy!
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