Note from the chef:
I was shown how to make this pasta all’arrabiata by a fantastic cook at the Selvapiana wine estate in Tuscany, where I buy my wine. I’m not saying this is the smartest dish in the world, but it’s my favorite comfort food on a night off at home. I don’t know why exactly – it probably has something to do with the fact that I think I’m addicted to chili so a big hit of it keeps me happy. Traditionally it is made with penne, but I think it works really well with spaghetti.
I also love it with pangrattato (bread crumbs), which is a hangover from the old peasant days, when the rich people and parmesan, and the rest couldn’t afford it, so they would fry up stale bread, maybe with a little thyme , or garlic, or chili, to make it really tasty and crispy and then sprinkle it over pasta to give that same feeling of richness that you get from grated parmesan or pecorino. Over arrabiata. I think it is a joy.
December 27th, 2011
NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.
Frying the sage leaves was a very delicate task because they are very fragile so be careful. Be mindful of your audience, as the red chili is strooooong!
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April Bloomfield’s Roasted Vegetable’s
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Melissa Clark’s Sesame Halvah Toffee
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Joey Campanero’s Italian Wedding Soup
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Michael Solomonov’s Hummus-Masbacha
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Michel Richard’s Laurence’s Ratatouille