Comments on Profile Post by Deep Funk

Wow, very simple ingredients. What do you garnish with?

Nothing. Garlic, olive oil and chili peppers, you're done.

There's a variation called miller's that adds pine nuts and sultanas but it's a pain to make right or else they just fall to the bottom of the dish.

As little as possible. Fresh garlic, some chilli if you like some and parsley. Finish with salt and black pepper to taste. The secret is getting the maximum flavour from the garlic and chilly without burning anything. Time the pasta right and the heat of the al dente pasta makes the garlic and chilly react again, thus the scent rises and you smell it. Hustle, add cheese to your liking and enjoy.

Heathen, you shall burn in the cleansing. No parsley, no cheese,no black pepper, salt only in the water. :P

Screw that - I need Parmigiano-Reggiano at least!

It doesn't fit at all.

Here hard cheese is a more common spice on pasta than salt is, this and a couple of other spicy ones are the exceptions.

Pecorino is acceptable on arrabbiata, so long as you get the one that is itself effectively strong enough to taste spicy.

I actually prefer rocket and ricotta to top it off. Yes, my favourite recipe is quite off...

I made fresh pasta and this dish for my now wife early when we were dating (and a million times since). She claims it was a big factor in realizing I was worth keeping around. I've still not mastered it, but I'm fond of it for obvious reasons.