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Midnight Spaghetti with Pecorino and Chili
Ingredients
- For the hot chili oil (olio santo):
- 3 medium-hot fresh red chili peppers, such as Fresno; coarsely chopped
- 3 or 4 dried red chili peppers, such as chile de árbol; crumbled
- 1 cup pure olive oil
- For pasta:
- Salt
- ½ pound dried spaghetti or other pasta shape
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, chopped
- Freshly ground black pepper
- ¾ cup freshly grated Pecorino Romano cheese
- Chopped Italian parsley
- Hot chili oil
- Dried crushed red pepper (I like Aleppo pepper)
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