''The Devil's Pici'' with a Spicy Tomato & Tabasco Sauce and Vegetarian Parmesan (v.)

Story

If you’ve ever tried our signature ‘Carbonara of Dreams’, this dish is its hot, dark and devilish counterpart. In the South of Italy a superstitious ‘forma mentis’ (shape of the mind in Latin) is so preponderant, its denizens are scarcely led astray – except by the region’s abundant crop of hot chillies. Indeed, verandas of homes across southern Italy are adorned with beautiful hanging chillies so that, when an unholy need for deep, dark heat presents itself, such urges can be amply – and completely – satisfied.

It is this need for heat, or rather all things ‘picante’, that inspires this week’s alla Diavola sauce, which as the name suggests (diavolo in Italian means devil) draws dark inspiration from the infernal heat of the underworld so many Italians fear – yet are so irresistibly drawn to (see below a photo of Dante’s Inferno). Made with fiery Sicilian chillies and a base of San Marzano tomatoes – grown in the volcanic soils of Mount Vesuvius – this sauce is cooked slowly, taking on a deep scarlet hue. And given our proclivity to temptation, we’ve paired our Diavola sauce with fresh pici pasta, a thick, chewy strand perfect for indulging even the most gluttonous of appetites. Indeed we envisage Lucifer himself devouring a bowl of this pasta in the depths of the infernal regions, with its long coils twisted darkly around his fork. And whilst this dish is firmly rooted in firm and brimstone, a touch light comes in the form of vegetarian Italian cheese. Sometimes temptation really is all too great to resist….

Photo by: @timatkinsphoto

Ingredients

Allergens in Bold and Underlined:

Menu Card

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Nutrition