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Bucatini Aglio Olio E Peperoncino 

Carbonella Creations

click to enlarge MATTHEW SCHNIPER
  • Matthew Schniper

Bucatini Aglio Olio E Peperoncino

INGREDIENTS

3 tbsp. bread crumbs

3 tbsp. extra virgin olive oil

1 red jalapeño chili, seeded and finely sliced

4 medium garlic cloves, finely sliced

½ oz. parsley, finely chopped

(reserve whole sprigs for garnish)

1 lb. bucatini pasta (we make ours fresh, and will sell by request) Pecorino Romano cheese as garnish

click to enlarge MATTHEW SCHNIPER
  • Matthew Schniper

INSTRUCTIONS

In a nonstick pan, toast the bread crumbs until golden, then remove from pan and set aside.

In a large pan, heat the extra virgin olive oil with the chili, garlic and parsley. When the oil starts to sizzle, add 2 oz. of water and take the pan off the fire.

Salt a gallon of boiling water. If using our Carbonella Creations fresh pasta, cook for no more than 2 minutes, and in the same time, re-warm your sauce. (Otherwise follow store-bought pasta instructions.)

Remove the bucatini from the water, add pasta to the sauce pan, and toss with sauce to incorporate. Add some of your toasted bread crumbs and some pasta water if needed and toss to finish. Plate four portions and top with a little pinch of toasted bread crumbs and grated Pecorino Romano. Decorate with sprigs of fresh parsley and a drizzle of oil. Serves 4.

click to enlarge MATTHEW SCHNIPER
  • Matthew Schniper

Aftertaste

This recipe may be the most simple Italian pasta recipe, often shared by friends as a late-night, post-party meal. Every region and family in Italy has their own interpretation, and the colors on the plate represent the Italian flag. This version comes from Enrico's Mother, who likes bread crumbs for adding more texture and drawing more oil to the pasta.

Here we use fresh red jalapeños, and you can also use red pepper flakes, but in Italy they usually use what they can find fresh in their region. Most coveted are the Abruzzo region's green or red long chilies and the Calabria region's round red chilies. Both of those regions are in the south of Italy, where the recipes are notorious for being spicier.

We garnish with Italian Pecorino Romano, but you can top with any hard cheese you want. With such a simple recipe, if you're pairing wine, we recommend one that doesn't overwhelm the flavors of the plate. We suggest Falerio dei colli Ascolani, a white wine from Enrico's region, Marche, on the central Adriatic coast.

— Submitted by chef/co-owner Enrico Romagnoli and co-owner Molly Hamlin

  • Carbonella Creations

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