Depressing rainy grey days like these call for this spicy spaghetti with pecorino cheese to chase away the blues while firing up the mood.
This delicious spicy sauce is made with garlic-infused olive oil, fresh chili, and blended tomatoes finished with a loving heap of pecorino cheese. Making it the perfect tease in my opinion.
I’m so guilty
I have chosen to surpass. No, let’s not use that word. Let me explain, at this very moment my love handles are kissing. This was NOT the case a few weeks ago and I was mighty proud of that! But I slipped, I slacked off and threw in the towel saying: “what the heck, a few days of junk fun couldn’t hurt”!
“Worth every hip hugging, love handle kissing calorie”. Click To TweetWell, a few kit kats into it and oh boy! Well, after being filled with guilt and shame about all the now wasted hours put into knee-jerking burpees and fake press-ups because I cannot support my whole weight on my hands and toes. I have decided to have my ‘final meal’…
No, I don’t mean I am starting a fast. But more like “I’m going to start being good after this spicy spaghetti with pecorino!”.
Come on reader, am I the only one who has been through this? Well, if I’m going to have one last pasta dish at dinner time which I’m sure all trainers would frown at. That pasta dish will be spicy spaghetti with pecorino which is worth every hip-hugging, love-handle-kissing calorie.
How to Make an Amazing Spicy Spaghetti With Pecorino That Hopefully Won’t Burn Your Lips Off 😉
Cool it a notch
Things can get a little heated up with this recipe. So to ease it up a bit you should fry the chili but take out 1/4 of it before pouring in the tomato sauce. After the sauce has thickened enough give it a taste to see if it’s spicy enough. If not, then add back the chili. Or let others top up for themselves.
Sweet-ish not acidic please
Not all passata are made equal, some are thicker than others so that means less time on the stove if you want to reduce it with others being lighter so might need more time to reduce.
The same goes for canned tomatoes. You have the option of canned tomatoes that either come whole or diced. I have used both but the important factor is to sieve the seeds- only because some people hate ‘running into them’ and some recipes just do better without them.
That said: pick a good quality passata/canned tomatoes. Stick to ones that are less acidic – unfortunately, the only way to find out which are sweeter or more acidic is to try them out or rely on articles with published results after testing.
Also, remember that if you had already opened the passata for another recipe and it has been in the fridge for the recommended time or longer- it may have started to go rancid so smell and taste before you use it. If the lid pops when you open it or it’s bubbly and smells a little acidic- sorry but that has to go.
I used Spaghetti no3 however it doesn’t have to be, you can use other long or short pasta types as well should you not have this on hand. Pasta is a simple dish, however, it all comes down to the quality of the ingredients you use. So if you can, be picky!
Storage:
Not recommended
I hope you loved the spicy spaghetti with pecorino, please give it a thumbs up below. If you didn’t enjoy it, please tell me why 🙁 and what you believe we could change.
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Spicy spaghetti with pecorino
(+10 rating, 2 votes)
Loading...This spicy spaghetti with pecorino is the perfect tease. Are you wondering how spicy fresh red chili and salty pecorino cheese can work in a dish? Come find out...
Ingredients
- 250g Spaghetti
- 300ml Passata
- 1 finely chopped fresh red eye chilli
- 3 tbsp Olive oil
- 2 Garlic cloves
- 60g Grated pecorino cheese
Instructions
Bring 1 litre of water to the boil
Heat the olive oil in a wide non stick frying pan then toss in the garlic. Tilt the pan to form a puddle around the garlic and let that infuse the oil for about 30 seconds then take it out. If the garlic starts to brown before that time take it out
Add in the chopped chilli and keep stirring as it fries for about 1 minute or until they start to shrink. If dividing the chilli do so now. Otherwise pour in the passata stirring well with the chilli. Be careful as it may bubble and will burn you.
Cover the sauce to thicken on medium high heat for 5 minutes, stir at least twice within the 5 minutes.
The water should be hot now so toss in 1/2 tsp of salt and pasta to cook until al dente.
Drain the pasta and add to the sauce (while off the fire). Toss with the pecorino.
Serve hot
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