One of Italy's most famous red chili peppers hails from Calabria, and it packs just the right amount of zing to take a spicy pasta dish to fiery new heights. Whether it's fresh, in flakes, or ground into a powder, there are plenty of ways to satisfy those who prefer their pasta with a kick.
Spicy pasta: it’s all a matter of capsaicin
Capsaicin is the active ingredient in spicy foods. The Scoville scale, which classifies different types of chili pepper based on spiciness, analyzes the amount of capsaicin the chili peppers contain. It has numerous nutritional benefits, and it also acts as a digestive. High in vitamins C and E, it's also considered a powerful aphrodisiac.
How to put out the flames
To stop the burning in your throat, don’t be tempted by the impulsive instinct to drink a lot of water. Capsaicin is not very soluble in water, so it is better to eat a piece of bread with a drizzle of oil or to even drink some milk – the fats in these foods quickly dissolve the capsaicin and therefore the burning sensation. Or opt for a herb that tempers the spiciness with freshness like some mint leaves.
How to make spicy oil
There are many good reasons to keep spicy oil in the pantry if only to have a spicy condiment on hand to add a kick to whatever you're cooking. You can add a drizzle of the oil to any pasta preparation for some added spiciness that won't overpower the other ingredients. To prepare spicy oil, let the oil and chili peppers infuse in a small container with a spout, possibly an oil pot with a diffuser as leaving the peppers in the infusing will keep the flavored oil clean and clear.