RomanItalian
Spaghetti Aglio, Olio e Peperoncino (Risottata)
by Cucina con Ruben · 548K subscribers on YouTube
A modern, creamy take on the classic pasta aglio e peperoncino, where the spaghetti is cooked directly in the flavoured oil and water like a risotto, resulting in a velvety, starch-rich sauce that clings to every strand.
- Difficulty
- easy
Ingredients
8 items- SpaghettiUse a good quality pasta
- GarlicMinced finely; 1-2 cloves per serving
- Peperoncino Rosso SeccoTo taste, mixed with green chili
- Green Chili PepperTo taste, mixed with red chili
- Extra Virgin Olive OilUse a fragrant olive oil
- Fine Salt(optional) — A pinch on garlic for chopping (optional); not added to the cooking water
- Prezzemolo (Gambi e Foglie)Stems used in the sauté, leaves for finishing
- Hot WaterHot water from a kettle, added gradually
Method
- Finely chop the garlic cloves. To make chopping easier, sprinkle a little salt over the garlic.
- In a spacious pan, heat a generous amount of extra virgin olive oil over medium heat.
- Add the minced garlic, a mix of dried red and green chili, and the parsley stems. Sauté until fragrant.
- Add the uncooked spaghetti directly into the pan and toss to coat with the oil and aromatics.
- Add hot water (not salted) to just cover the pasta. Continue cooking, adding more hot water as it gets absorbed, for about 8–10 minutes or until the pasta is al dente and creamy. Do not disturb the pasta for the first 3–4 minutes, then stir occasionally.
- When the pasta is cooked and has a creamy consistency, remove the pan from the heat.
- Add chopped fresh parsley and a drizzle of raw extra virgin olive oil. Toss vigorously to create a creamy emulsion.
- Serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
