AnnaMarie first learned to make Spaghetti alla Corte d'Assise from her sister-in-law, Rosalynn. "I was 23 years old, at the time. We made it in Roselynn's apartment—which is where our bakery's office is, now." AnnaMarie instantly fell in love with this dish because of its spicy flavour.
Spaghetti alla Corte d'Assise is the perfect dish to make for Christmas or New Year. It's a hearty pasta dish that will keep you warm in the cold of winter. As AnnaMarie describes, "It's very garlicy, very spicy, with a lot of cheese—you hate washing the dishes after making this!"
INGREDIENTS
- 2 litres tomato sauce (start sauce w/ 1/4 cup olive oil)
- Fresh basil (optional)
- 2lbs spaghetti
- 1 cup parmesan cheese (or more, if needed)
- 3 cloves garlic
- 3/4 cup parsley
- 1 large white onion
- 8-10 hot peppers
- Approx. 3/4 cup olive oil
- Salt to season
PREPARATION
Grate the parmesan cheese, mince the garlic, and chop the parsley, onion and hot peppers. You should have 5 bowls of ingredients, ready to use, before beginning to cook this pasta dish.
DIRECTIONS
- Sauté the finely chopped onion in olive oil. (You can also add the chopped stems of the parsley, for extra flavour.)
- Add the tomato sauce to the pot and season with salt. Let simmer for approximately 20-30 minutes.
- In a separate pan deep pot, sauté the garlic in olive oil and then add the hot peppers, and lastly the parsley. Let simmer for approximately 10 minutes.
- Pour the tomato sauce into the mixture of sauted garlic, parsley and hot peppers.
- Use a third pot to boil the spaghetti until it's al dente.
- Add the spaghetti to the pot containing the sauce, and then add the parmesan cheese. Mix until the pasta is well coated.
- Plate the spaghetti, adding additional sauce and parmesan cheese on top.
That's it! Best of luck in preparing this meal yourself. AnnaMarie suggests serving this pasta dish alongside veal or chicken cutlets and some primitivo red wine. Buon appetito!
—Tre Mari Bakery
