Not the most exciting bowl of Arrabbiata pasta, but its simplicity is deceptive. This Arrabbiata Pasta has half a ghost chilli aka naga jolokia.
The first time I had Arrabiata was at an authentic Italian restaurant in Scotland. Arrabiata means 'angry' in Italian. I chose it because I like my spices. It was seething hot, even I found it spicy and my tolerance of chilli is high, but I also loved the sensation of the flavour combination in my mouth.
I remember the waiters watching me. I thought it was perhaps we were the only people there that day as it was quite empty in the restaurant for a lunch hour, but afterwards wondered if they knew the Arrabiata was ridiculously hot and watched me, either to see if I'd complain or not finish it. Of course, I did neither. The bowl was returned to them empty.
I make Arrabbiata all the time (like vegan Puttanesca and Aglio, Olio e Peperonicino) as its one of my go to quick evening meals when we come in from work. I never thought about blogging about Arrabiata as its cheap and super easy to make - only four ingredients for the sauce: oil, garlic, chili and tomatoes. But the addition of half ghost chili (which I get from an awesome specialist Spice Emporium in Cardiff ) made me change my mind as it was a little bit different.
As I tuck into this simple red bowl of pasta, the Ghost Chilli Arrabiata version always reminds me of that first time, but this time its not just an Angry Sicilian its furiously angry, in fact bloody angry - but I like it very much.
I also love Dr Burnoriioums Extraordinary Psycho Chocolate Chilli. This is serious chocolate for serious chilliheads, it really is. My absolute favourite hands down is the Psycho Chocolate Chili Salted Caramel with Naga Jolokiaar. Oh my Goodness the naga jolokia chili (ghost chili) smacks you. Yes Hallowed be thy pain, its beautifully balanced and supremely hot and that is how I feel about this Ghost Chili Arrabbiata too. I totally recommend it if your a chili head like me.