Italian
Spaghetti alla Corte d'Assise
by Casa Pappagallo · 705K subscribers on YouTube
A simple yet intensely flavorful pasta from Calabria, Italy. The spicy tomato sauce is enriched with garlic, chili, and pecorino cheese, creating a bold and memorable dish.
- Difficulty
- easy
Ingredients
8 items- Olive OilUse a generous amount
- Parsley StemsUsed to infuse the oil, then removed; can be left in when adding tomato
- GarlicSliced; to taste
- 3 pcsChili PeppersWhole chili peppers; pierce with a knife if desired to release heat
- TomatoCrushed or whole peeled tomatoes
- SpaghettiCooked until almost al dente, then finished in the sauce
- Pecorino RomanoGrated; added during cooking and for serving
- ParsleyChopped leaves for garnish
Method
- Heat a generous amount of olive oil in a pan. Add parsley stems and cook gently to infuse the oil, then remove the stems.
- Add sliced garlic and three whole chili peppers (pierced with a knife if desired) to the oil. Cook until fragrant.
- Add tomato (crushed or whole) to the pan. Stir and cook over medium heat for about 10 minutes, stirring occasionally. Use a splatter guard if needed.
- While the sauce cooks, bring a large pot of salted water to a boil. Cook the spaghetti until almost al dente (about 1 minute less than the package directions).
- Transfer the pasta directly into the pan with the sauce. Add a little grated pecorino cheese. Toss and finish cooking the pasta in the sauce, adding a splash of pasta water if needed to loosen.
- Serve the pasta with additional sauce, a sprinkle of pecorino, chopped parsley, and extra sliced chili and garlic if desired.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
