The Fuzzy Chef & Friends

Continuing my recipe contest participation, I recently won the above dried ground hot pepper of Calabria from The Foodie Blogroll. The pepper is medium-hot, about the same level as Gephardt's chili powder, but has a hint of smokiness about it kind of like Aleppo Pepper.  I have no idea how I'll use 1/2 a kilogram; I've already given 8oz away.

I also adore the phonetic italenglish spelling of the label.  Shows you what the Italian on many American brands looks like to someone who actually speaks it.

As part of the victory, I had to promise to post a recipe to go with it, so here goes. What else would you do with pepperoncini di Calabria?  Pasta fra Diavolo, of course!  This is an easy-weeknight version. Click through for recipe.

Here's a reason for you to make your own ricotta cheese.  These are worlds better that way.  Very simple, vary labor-intensive, very high-fat, very very good pasta.  And it'll impress your guests.

It better impress your guests.  It takes several hours.  Have pie for dessert; if they're not vocally impressed with dinner, you can hit them with it.

Oh, you say, making fresh pasta is so much work.  I couldn't possibly do it myself at home.  Especially not on a weeknight.  And there's no difference from dried pasta and/or supermarket pasta anyway, is there?

Foolish person!  Making your own fresh pasta is easy, and it's fast.  All you need to have is a few ingredients and $400 worth of kitchen countertop machinery.  And it's much tastier than anything you can buy in a store.