I've taken the classic spaghetti with garlic and olive oil into the stratosphere! I replaced the usual red pepper flakes with a blend of Carolina Reaper, Moruga Scorpion, Ghost, and Habanero peppers. "dall'Inferno all'Emperio" means "from Hell to Heaven" — from the burn to the endorphin rush!
Are You Ready to Feel the Burn?
Spaghetti Aglio e Olio is one of the simplest pasta dishes you can make. Spaghetti, olive oil, garlic, and red pepper flakes. (The only thing simpler is pasta and butter. Which is great too!) But of course I always want to make things spicier, and the best way to do that dish is to use a more potent pepper blend!
When Debbie tasted this she said, "This is really good!" And then she said, "And it's really hot!" It's a challenge for me to make something that's hot enough for her, but I think I've succeeded with this recipe!
The secret ingredient is "I Can't Feel My Face" pepper flakes from Flatiron Pepper Company. This blend of Carolina Reaper, Moruga Scorpion, Ghost, and Habanero peppers doesn't just crank the heat level up to 11, it adds a ton of flavor!
Ingredients You'll Need
- olive oil
- "I Can't Feel My Face" pepper flakes (or other pepper flakes)
- salt and pepper
- Italian parsley
- Parmigiano-Reggiano cheese
Hot Pasta! How to Make It!
You'll just need a few ingredients: spaghetti, olive oil garlic, red pepper flakes, parsley, and Parmigiano-Reggiano cheese. (You can substitute Parmesan or Romano cheese.)
Make the pasta according to the package instructions. You'll want to cook it to al dente.
Put the olive oil and garlic in a cold skillet and bring the heat up to medium-high. As soon as the garlic starts to sizzle, reduce the heat to low. Let it cook until the garlic just starts to turn brown. Don't let it get brown and crispy because it will give a burned taste to the oil.
Remove the garlic from the skillet, so it doesn't continue to cook. Remove the skillet from the heat. Add the pepper flakes and let them cook for about 5 minutes.
Pour the oil and pepper over the spaghetti and toss to coat the pasta with the oil.
Add the cheese and parsley and mix into the pasta.
Serve with more cheese and pasta. It's a good idea to serve something cooling, like a salad, with this fire bomb. Alcohol—wine or beer—will help neutralize the heat. Dairy will also reduce the heat. Ice cream for desert? Yes, please!
Eat, Comment, Like, and Follow!
If you liked this recipe, please leave a comment. We would also appreciate it if you would like and follow us on social media. And sign up for our newsletter to get news, new recipes, and fun food facts!
📖 Recipe Card
Spaghetti Aglio e Olio, dall'Inferno all'Emperio
Special Equipment Needed
- 1 skillet
- 16 ounces spaghetti
- ½ cup extra virgin olive oil
- 6 cloves garlic thinly sliced
- ¼ teaspoon "I Can't Feel My Face" pepper flakes or other pepper flakes
- Salt and black pepper to taste
- ¼ cup Italian parsley chopped
- 1 cup Parmigiano-Reggiano cheese finely grated
- Cook the pasta to al dente according to the package directions. Drain and transfer to a large bowl.16 ounces spaghetti
- Add the olive oil and garlic to a cold skillet. Bring to medium-high heat, until it starts to sizzle. Reduce the heat to low and simmer for about 5 minutes, or until the garlic starts to turn brown.½ cup extra virgin olive oil, 6 cloves garlic
- Remove the garlic from the skillet. Remove the pan from the heat, add the pepper flakes, and cook for about 5 minutes.¼ teaspoon "I Can't Feel My Face" pepper flakes
- Pour the oil and pepper flakes into the spaghetti and toss to coat the pasta. Season to taste with salt and black pepper.Salt and black pepper
- Sprinkle the parsley and cheese over the pasta and stir to combine.¼ cup Italian parsley, 1 cup Parmigiano-Reggiano cheese
- Serve with additional cheese and parsley, and a fire extinguisher. Seriously, dairy or alcohol will help tone down the heat level. I usually drink beer with really hot foods, and ice cream or gelato would be a great follow-up to this dish.
THIS RECIPE IS FROM
The Spice of Your Life - https://thespiceofyourlife.com