See other ways to make Peperoncino10 cooks, each with their own take

Chef Yuge's Basic Peperoncino

Name: Chef Yuge's Basic Peperoncino
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: イタリアン
Ingredients: Spaghetti (Barilla 1.8mm) 1 serving; Garlic to taste; Chili pepper (peperoncino) to taste; Italian parsley 1 sprig; Extra virgin olive oil to taste; Salt (from Trapani) to taste; Pasta cooking water as needed

The "basic peperoncino" as conceived by Chef Yuge, a world pasta champion. The key is transferring three aromas—garlic, chili, and Italian parsley—into the oil in balance. Divide the Italian parsley into a fine mince for the sauce and a coarse chop for finishing, and add the pasta cooking water to emulsify before anything burns. Finish with a generous drizzle of your favorite extra virgin olive oil.

ItalianNoodleStaple1 serving20 min(Prep 10 min + Cook 10 min)650 kcal

One Pan Few Ingredients Late Night Authentic Quick Solo Meal

Chef Ropia料理人の世界

Chef Ropia — 2025 Official Chef at the Consul General's Residence, Milan I run this channel hoping to share the appeal of Italian cuisine and cooking in general, even in just a small way, with those aiming to become professional chefs and anyone who loves to cook. ◇ Finally complete! "Original Aluminum Pan" co-developed with Nakao Aluminum https://zerouno.official.ec/p/00001 ◇ Ropia's Online Salon https://lounge.dmm.com/detail/1949/ ◇ Homepage https://ropia.jimdo.com/ ◇ Twitter https://twitter.com/ropia515 ◇ Instagram https://www.instagram.com/chef_ropia/ ☆ For business inquiries ⇒ ristorantefloria@yahoo.co.jp

54recipes·183cooked

INGREDIENTS

Ingredients

1 serving

INSTRUCTIONS

Instructions

1
Tear the Italian parsley roughly. Don't use only the leaves—use the tender parts of the stems as well.
2:21~1 min
2
Divide the Italian parsley into two portions. Finely mince the portion that goes into the sauce, and coarsely chop the portion for scattering at the end.
3:06~2 min
3
Mince the garlic. Mincing is chosen to bring out a strong aroma.
4:09~2 min
4
Bring water with 1.1-1.2% salinity to a boil and start cooking the spaghetti for 8 minutes.
4:38~8 min
5
Make the sauce while the pasta cooks. Put olive oil and the minced garlic in a frying pan and draw out the aroma over low heat.
5:12~3 min
6
Once the garlic takes on a little color, crush the chili pepper by hand into the pan and sauté.
6:18~1 min
7
When it turns golden brown, add the minced Italian parsley. The oil changing color is your cue for the timing.
6:30~1 min
8
Add the pasta cooking water before the Italian parsley burns. The three aromas transfer into the oil in exquisite balance.
6:45~1 min
9
Add the cooked pasta to the sauce and toss so the oil coats it. Teflon-die pasta releases little starch, so think of it as clothing the pasta in delicious oil.
8:08~2 min
10
Check the seasoning and firmness, then turn off the heat.
8:41~1 min
11
Finish by drizzling your favorite extra virgin olive oil over the top.
8:56~1 min
12
Plate the pasta and scatter the coarsely chopped Italian parsley over it to finish.
9:07~1 min

REVIEWS

Reviews

Similar recipes

Cross-channel picks by ingredients, cuisine, and what others are loving