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.
As for the pasta, I couldn’t resist these little moons and stars… looking out the window I think it is sort of a half moon tonight although almost full! (I will hold back from making any puns about the dish being heavenly. Knowing how hot these particular chillies are, I think it will be the one having more of a say!)
