Any time you start your day at 6:30am, with a giant roasting pan of 25 pounds of onions,

3 pounds of anchovy and a hand-full of Calabrian chili,

is bound to be a good day.


This simple, 3 ingredient, Calabrian sauce utilizes one very important unlisted ingredient.


About 4 hours at least.

the transformation that takes place is nothing short of magical.

As the onions caramelize, and the anchovies disintegrate,

the chili’s flavor permeates every molecule in the pan.

The end result is so much more than the sum of it’s parts.

It just proves the ancient Etruscans knew what “Umami” was long before the word came around..

Tagliatelle cippolatta..they just called it dinner.

Also today:

Maccheroni, with ragu bolognese

Cavatelli, with summer Squash Ragu