Aglio e olio is already perfect. This is what happens when you add one small jar of Hot Pepper Cream to the pan. The heat builds slowly, the garlic goes soft and golden, the pasta water pulls everything into a sauce that coats every strand. No cheese needed — though nobody's stopping you.
AL VOLO
The classic, with heat. One pan, twenty minutes, and a jar of Hot Pepper Cream that does all the work.
Ingredients
- 1–3 tsp Tutto Sicilia Hot Pepper Cream
- 5–6 tbsp Tutto Sicilia Extra Virgin Olive Oil
- 2–3 garlic cloves, sliced thin
- 1 bunch fresh Italian parsley, chopped
- 1 lb pasta — spaghetti or linguine
Instructions
- Bring a large pot of well-salted water to a boil. Add pasta and cook one minute less than package directions. Reserve two ladles of pasta water before the pasta is done.
- While the pasta cooks, warm the olive oil in a large saucepan over medium-low heat. Add the garlic and Hot Pepper Cream — start with 1 tsp, go up from there depending on your heat preference. Cook gently for 2–3 minutes, stirring occasionally. Don't brown the garlic.
- When the garlic is fragrant, add one ladle of pasta water to the pan and stir to combine.
- Transfer the pasta directly into the pan — don't drain, don't rinse. Increase heat to medium-high, add another ladle of pasta water, and toss everything together for about a minute until the sauce coats the pasta. Remove from heat, stir in the parsley, and serve. Cheese optional — Pecorino Romano or ricotta salata if you want it.
Nonna's Notes
The pasta water is not optional. It's the sauce. Don't skip it, don't drain it early — that starchy water is what makes everything come together.
One ingredient. A thousand uses. Always Sicilian.
