To the entire world, India has always been associated with its abundance of spices. Not surprisingly, Indians favour the spicier offerings of global cuisine, which brings us to the famous arrabbiata. The literal translation from Italian means ‘angry’, an ode to the fire and heat that is prominent in this sauce, my version using none other than ground bits of emaciated Kashmiri mirchi.

This recipe came about after pottering through the larder and the refrigerator, with the aim of satisfying my friends who we invited over for a long overdue tete a tete consisting of vats of wine and a bounteous spread.  Read more…