This pasta recipe takes its inspiration from the Abruzzo region of Italy modified by seasonal ingredients in the market and my pantry. Here I've used rigatoni---I've come to appreciate why in Italy certain shapes match with particular saucing ideas--but I think paccheri would work also. —pierino
cloves garlic peeled and crushed
whole long green peppers (such as Hatch) seeded (fresh or canned)
bay laurel leaf
small dried red pepper (or substitute ½ tsp chile flakes)
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.