Spaghetti with Pepper Ragu
4 servings
30 minutes
Before you start cooking this pasta, visit the spice shop - it requires as many as five types of pepper, all different with varying degrees of spiciness and astringency. The recipe is taken from the book Cooking Pasta by Mark Vetri.
1
Bring salted water to a boil in a large pot. Add spaghetti and cover the pot to quickly bring the water to a boil.
- Spaghetti: 280 g
- Salt: to taste
2
Cook the pasta for 8 to 10 minutes until it is soft but still slightly firm.
3
Drain the water but keep some for the sauce.
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, cooking occasionally until they are very tender and slightly browned, about 8–10 minutes.
- Extra virgin olive oil: 175 ml
- Garlic: 2 cloves
- Red chili pepper: 225 g
- Poblano chili pepper: 225 g
- Red chili pepper: 225 g
- Long red chili: 225 g
5
Add 350 ml of pasta cooking water and cook the sauce until slightly thickened, about 4–5 minutes. Remove and discard the garlic.
- Garlic: 2 cloves
6
Add the pasta to the skillet and stir until the sauce reduces slightly, becomes creamy, and coats the pasta, about a minute. If necessary, add a little pasta cooking water to achieve a creamy sauce.
- Spaghetti: 280 g
7
Remove the skillet from heat and add the parmesan. Continue to stir the pasta until it becomes one with the sauce. Taste and add salt and pepper if necessary.
- Grated Parmesan cheese: 50 g
- Salt: to taste
- Ground black pepper: to taste
8
Place the pasta on warmed plates and sprinkle with parmesan.
- Grated Parmesan cheese: 50 g