I brought a can of calabrian pesce e peperoncino from italy back home and asked you guys how I should use it in a pasta. After a few responses i figured id go ahead.
Tomato sauce (s&p, garlic, onion, olive oil, with a teaspoon of this thing, and fresh basil) and shrimp (seasoned similarly) as the protein. Cooked it as you might, just eyeballing proportions.
Ended up pretty good, parents liked it. The sweetness of the tomato was a good balance with the fishiness and the pepper heat. The basil gave it an extra dimension. And the shrimp (not super fresh, just from supermarket, so mild strength) flavour was good with the fishy oil taste. I am drinking a chianti red i brought home too. Probably would prefer something sparkling and white tho.
by sansansfw_18