Every now and then I’m struck by an irresistible craving for spicy food, which is far removed from my culinary culture of lasagna and cappelletti, mom’s breaded cutlets, English trifle, and absolutely nothing spicy.
When I have these cravings, I buy a Calabrian salami and devour it quickly…today I thought of making a condiment, a spicy Calabrian sauce with a recipe suggested by a restaurateur from Crotone who has a place under my house.
This red sauce is perfect for seasoning al dente pennette or any short pasta and it is really….wowowowwow!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° I’ve opened a recipe channel open to all and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I also suggest Raw Tomato Sauce; Pasta with Trapanese Pesto; 3 Pestos for Tasty Main Courses; Walnut Sauce; Penne all’arrabbiata.
SPICY CALABRIAN SAUCE
ASI’s Kitchen
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Cuisine: Italian
Ingredients for SPICY CALABRIAN SAUCE RECIPE
- 28 oz tomato pulp
- 2 cloves garlic
- 5 hot peppers
- 1 red onion
- to taste extra virgin olive oil
- to taste salt
FOR THE PREPARATION OF THE SPICY CALABRIAN SAUCE RECIPE
Finely chop the onion
and garlic and place them in a pan with a little extra virgin olive oil.
Continue cooking over low heat for about ten minutes.Also add the chopped hot peppers and fresh tomato pulp.
Continue cooking for another 10 minutes.
Adjust the seasoning and let it cool.
This truly very spicy sauce can be used to dress pasta, accompany a dish of white rice, or for a fiery bruschetta! Enjoy your meal!
Annalisa
Tips and Notes
The hot pepper has been used as food since ancient times and was the only spice used by the Indians of Peru and Mexico. There are many species, and its spiciness, which characterizes it, is measured according to the SCOVILLE scale devised in the 20th century by the American chemist Wilbur Scoville.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° Return to HOME PAGE Don’t miss any recipes, like the Facebook page HERE and on Instagram HERE ! Copyright © 2019 Annalisa Altini, All rights reserved
