Bowl of penne arrabbiata with chilli flakes, basil and parmesan

Pizza & Pasta

Fire-Finished Arrabbiata

Name: Fire-Finished Arrabbiata
Yield: Serves 2
Ingredients: 200 g penne or rigatoni; 2 tbsp extra-virgin olive oil; 3 garlic cloves, finely sliced; 400 g tinned whole tomatoes, crushed by hand; ⅛ tsp Emberelle Ghost Pepper Chilli Flakes; Salt, a handful of basil and grated parmesan

25 min Serves 2

The classic angry pasta with a quieter garlic base and a Ghost Pepper finish, so you decide exactly how angry it gets.

How much heat

Start with ⅛ teaspoon of flakes for two people. Add the next pinch at the table, not in the pan.

Ingredients

Method

01
Cook the pasta in well-salted water until just shy of al dente. Keep a cup of the cooking water.
02
Warm the olive oil with the garlic over medium-low heat until fragrant, about 1 minute.
03
Add the Ghost Pepper flakes and stir for 10 seconds, then add the tomatoes and a pinch of salt.
04
Simmer for 10–12 minutes until the sauce thickens and turns glossy.
05
Toss the pasta through the sauce with a splash of cooking water. Finish with basil and parmesan.

Cooked with

Ghost Pepper Chilli Flakes

Textured flakes with a fruity aroma and a precise, lingering fire.

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