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Spicy Bigoli ''alla Diavola'' with a Tomato & Chilli Sauce and Vegetarian Parmesan (v.)

If you've ever tried our Carbonara of Dreams, this dish is its hot, dark and devilish counterpart. In the Italian south, where a pious and often superstitious form of Catholicism is 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 fully - satisfied. 

It is this need for heat that inspires this week's alla Diavola sauce, drawing dark inspiration from the infernal heat of the underworld so many Italians fear - yet are so irresistibly drawn to. 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 an deep scarlet hue. And given our inclination to temptation, we've paired our Diavola sauce with fresh bigoli pasta: when we imagined Lucifer devouring a bowl of pasta, it was a tangle of this pasta that we envisaged twisted darkly around his fork. And whilst this dish is firmly rooted in fire and brimstone, a touch of light comes in the form of vegetarian Parmesan. Giving into temptation is sometimes the only option. 

Photo by: @timatkinsphoto

Allergens in bold and underlined (calories per portion)

Bigoli: (165g 302kCal): Wheat Flour, Egg,Durum Wheat, Flour, Water, Salt
Tomato Sauce: (70g 126kCal) Tomato (95%), Shallot Onion, Mixed Chillies, Garlic, Extra Virgin Olive Oil, Basil, Parsley, Salt, Pepper
Italian Hard Cheese: (8g 34kCal) Milk, Salt, Microbial Rennet, Egg Lysozyme

Find recipe card here

Bigoli: (165g 302kCal)

Tomato Sauce: (70g 126kCal)

Italian Hard Cheese: (8g 34kCal)

 

Story

If you've ever tried our Carbonara of Dreams, this dish is its hot, dark and devilish counterpart. In the Italian south, where a pious and often superstitious form of Catholicism is 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 fully - satisfied. 

It is this need for heat that inspires this week's alla Diavola sauce, drawing dark inspiration from the infernal heat of the underworld so many Italians fear - yet are so irresistibly drawn to. 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 an deep scarlet hue. And given our inclination to temptation, we've paired our Diavola sauce with fresh bigoli pasta: when we imagined Lucifer devouring a bowl of pasta, it was a tangle of this pasta that we envisaged twisted darkly around his fork. And whilst this dish is firmly rooted in fire and brimstone, a touch of light comes in the form of vegetarian Parmesan. Giving into temptation is sometimes the only option. 

Photo by: @timatkinsphoto

Ingredients

Allergens in bold and underlined (calories per portion)

Bigoli: (165g 302kCal): Wheat Flour, Egg,Durum Wheat, Flour, Water, Salt
Tomato Sauce: (70g 126kCal) Tomato (95%), Shallot Onion, Mixed Chillies, Garlic, Extra Virgin Olive Oil, Basil, Parsley, Salt, Pepper
Italian Hard Cheese: (8g 34kCal) Milk, Salt, Microbial Rennet, Egg Lysozyme

Recipe Card

Find recipe card here

Nutrition

Bigoli: (165g 302kCal)

Tomato Sauce: (70g 126kCal)

Italian Hard Cheese: (8g 34kCal)