Spaghetti with Pepper Ragù
Pasta and Pizza | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Before you start cooking this pasta, visit a spice shop — you will need five different types of pepper, each with its own level of heat and pungency. This recipe is adapted from a cookbook by John Smith.
Ingredients
- Spaghetti - 9.9 oz
- Olive Oil - 6 fl oz
- Garlic - 2 cloves
- Mild Chili Spice - 7.9 oz
- Ground ancho chili pepper - 7.9 oz
- Mild Chili Spice - 7.9 oz
- Red Long Chili Peppers - 7.9 oz
- Grated Pecorino Pepato Cheese - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Bring salted water to a boil in a large pot. Add the spaghetti and cover the pot with a lid to quickly bring the water back to a boil.
Step 2
Cook the pasta until it is soft but still slightly firm, for about 8 to 10 minutes.
Step 3
Drain the water, but reserve some for the sauce.
Step 4
Meanwhile, heat oil with garlic in a large deep skillet over medium heat. When the oil is hot, add all the peppers, seeded and cut into 6 mm pieces, and cook, stirring occasionally, until they are very tender and slightly browned, about 8–10 minutes.
Step 5
Add 350 ml of pasta cooking water and simmer the sauce until slightly thickened, about 4–5 minutes. Remove and discard the garlic.
Step 6
Add the pasta to the saucepan and stir until the sauce reduces slightly, becomes creamy, and coats the pasta, about one minute. If necessary, add a little pasta cooking water to achieve a creamy sauce.
Step 7
Remove the saucepan from the heat and add the Parmesan cheese. Continue to stir the pasta until it is fully combined with the sauce. Taste and adjust the seasoning with salt and pepper if necessary.
Step 8
Place the pasta on warmed plates and sprinkle with Parmesan cheese.
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