Massa Spaghetti al Pepperoncino Pasta

Massa Spaghetti al Peperoncino: The Fiery Strand

Massa Spaghetti al Peperoncino is a vibrant, ruby-hued pasta designed for those who crave a calibrated heat. Infused with high-quality red chili flakes during the mixing process, the spice is integrated directly into the durum wheat semolina dough rather than just sitting on the surface.

Extruded through bronze dies, these strands possess a rough, porous texture that is ideal for simple oil-based sauces ( aglie e olio ). The heat is warming and persistent but never masks the nutty flavor of the premium wheat. Visually stunning and aromatically bold, this pasta brings an immediate "kick" to the table, transforming a simple pantry meal into a sophisticated, spicy experience.

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The Recipe: "Double Heat" Aglio, Olio e Peperoncino

Since the pasta already carries a glow, this recipe uses a "cold-infusion" technique to create a silky garlic oil that complements the built-in spice.

Ingredients

• Pasta: 1 lb Massa Spaghetti al Peperoncino
• Aromatics: 6 cloves of garlic (sliced paper-thin), 1 fresh red chili (optional, for garnish)
• Oil: ½ cup high-quality Extra Virgin Olive Oil
• Finish: 1 cup fresh parsley (chopped), toasted breadcrumbs, and a squeeze of lemon.

Instructions

1. The Cold Start: Place the cold olive oil and sliced garlic in a skillet before turning on the heat. Bring it up to a low simmer slowly. This draws out the garlic flavor without burning the edges, which would make the dish bitter.
2. The Boil: Cook the spaghetti in salted water. Aim for a very firm al dente , as the pasta will soak up the oil in the final step.
3. The Emulsion: Reserve 1 cup of pasta water. Add ½ cup of this starchy water to the garlic oil and whisk vigorously over medium heat until it creates a light, shimmering emulsion.
4. The Toss: Add the spicy spaghetti and the parsley to the skillet. Toss for 2 minutes, allowing the flavored oil to penetrate the "Peperoncino" strands.
5. The Crunch: Top with a handful of your Garlic Herb Pangrattato for texture.
6. Pro-Tip: If the heat is too intense for some guests, serve a side of fresh Ricotta cheese. A dollop on top of the spicy pasta will instantly mellow the capsaicin.

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The Recipe: Garlic Herb Pangrattato

This is the ultimate "flavor booster" to keep in your pantry. It adds a salty, garlicky crunch to any pasta, but it's especially vital for seafood or spicy dishes where cheese might be too heavy.

Ingredients

• Bread: 2 cups of coarse breadcrumbs (Sourdough or Ciabatta work best for a craggy texture).
• Oil: 3 tbsp Extra Virgin Olive Oil.
• Garlic: 2 large cloves, peeled and smashed (keep them whole).
• Herbs: 2 tbsp fresh flat-leaf parsley, finely chopped.
• Zest: 1 tsp lemon zest (optional, but highly recommended for brightness).
• Seasoning: ½ tsp sea salt and a pinch of black pepper.

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Instructions

1. Infuse the Oil: Place the olive oil and the smashed garlic cloves in a cold skillet. Turn the heat to medium-low. Let the garlic sizzle gently for 2–3 minutes until it turns a pale golden brown. Remove and discard the garlic; it has now performed its "flavor duty."
2. Toast the Crumbs: Increase the heat to medium. Add the breadcrumbs to the pan. Stir constantly to ensure every crumb is coated in the garlic-infused oil.
3. Monitor the Color: Toast for 4–6 minutes. You are looking for a deep mahogany gold. If they look dry, add a tiny drizzle more oil.
4. The Finish: Once they are perfectly crisp, remove the pan from the heat immediately. Stir in the parsley, lemon zest, salt, and pepper. The residual heat will "wake up" the herbs and citrus without burning them.
5. Cool: Spread the crumbs out on a paper towel or a cool plate. If you leave them in the hot pan, they will continue to cook and potentially burn.

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Three Ways to Use Your Pangrattato

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Wine Pairings

Spicy pasta can be tricky with wine, as high alcohol or heavy tannins can make the heat feel "angry." You want something refreshing:

• The Cooling White: Off-dry Riesling. The tiny hint of residual sugar acts as a "fire extinguisher" for the chili heat.
• The Italian Classic: Soave. Its stone fruit notes and crisp finish provide a clean palate between spicy bites.
• The Rosé: Bardolino Chiaretto. A light, zesty rosé from Northern Italy that handles spice with elegance.