This durum wheat semolina pasta—a slightly thinner spaghetti—is made with hot and sweet red pepper purées. It has a mild, lingering heat and will cook to pale orange with a perfectly al dente texture.
This pasta, with its very mild but pervasive heat, is ideal with shellfish—or any seafood. In a simpler twist, toss with garlic, olive oil, peppers and a splash of Colatura di Alici. Ramp up the heat by serving with a spicy sausage ragu` or Arrabbiata Sauce.