Orecchiette con Aglio e Peperoncino

Orecchiette with Garlic and Chilli

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

All pasta shapes work well in this incredibly fiery pasta dish, but orecchiette are particularly suitable, since their blandness and chewy texture act as a perfect foil for the hot sauce. The region that created this recipe, Basilicata, is famous for its use of chilli (known locally as il diavolino or ‘the little devil’), which locals eat in large quantities and intensity without any obvious ill-effects.