This durum wheat semolina pasta—a slightly thinner spaghetti—is made with hot and sweet red pepper purées. It has a mild, lingering heat and will cook to pale orange with a perfectly al dente texture.
Ideal with shellfish, or any seafood. In a simpler twist, toss with garlic, olive oil, peppers and a bit of crushed anchovy. Ramp up the heat by serving with a spicy sausage ragu or Arrabbiata Sauce. We also love it with a bit of creamy tomato sauce.
Recommended for theRustichella d’Abruzzo Tonnarelli al Peperoncino