A little while ago I mentioned some wood-smoked chillies that I’d bought from a roadside stall. I’m going to use some as a bit of a twist on pasta arrabbiata.
In Italian, ‘arrabbiata’ means ‘angry’ and refers to the heat of chilli peppers in this sauce. The recipe varies but usually has some type of chilli mixed with garlic and herbs in a tomato passata. This time I’m also adding red and spring onions.