The meals that I cook tend to be on the spicy side because both my husband and I love chilli. However, I had to really restrain myself for this meal because C. does not do spicy. Boy, was this difficult! I managed to sneak in a piece of salami that A. managed to snag in his dollop of sauce and I say 'sneak' because it was chilli salami! Fortunately, it wasn't spicy enough to really be detected (or at least, C. didn't SAY anything about it!) but, I was just trying to increase his tolerance slowly :-P
I made pasta again on the weekend and after holding back the last time, boy did I go heavy on the chilli flakes and the pimentos we picked up from the organic stall at Victoria Market! In fact, so much so that I had to tone it down later on - OOPS!!!
This time, I went with a marinara sauce. In other parts of world, the term 'marinara sauce' - which originated from the Italian 'all marinara' or 'sailor style' - refers to a spicy tomato-based sauce that includes onions, garlic and herbs but not meat. However if you order a Pasta Marinara in Australia, be ready for a tomato-based seafood dish.
Yet again, there is no recipe for this sauce but it's pretty similar to the last one, except for the addition of the above mentioned ingredients for their chilli kick. Oh, I forgot to mention last time that I also tend to add one or two anchovies in my sauce. After all the ingredients go in, my favourite part is allowing the sauce to simmer on a really low heat for the afternoon so that it fills the house with a mouthwatering aroma. Just before serving it with the past, I threw in some prawns, mussels, shrimp, octopus and fish.An the pasta itself? Fresh parsley, oregano and basil fettucine from the Donini's on Lygon Street. What a great meal, served with a slice of toasted sesame seed and sea salt ciabatta!
I think the flavour of the pasta would come out more with a simpler sauce so I may try that next time - any suggestions?