The secret to a wickedly hot dish, is to also have a fair amount of depth as well.

Like starting with a tin of Sicilian salt packed anchovies,

and slowly simmering them in olive oil with a few dozen cloves of fresh garlic and a handful of fresh picked bay leaves.

 Building a caramel(y) base buy letting them slowly start to brown in the oil, then adding a large amount of extremely hot,

yet also sweet and vibrant, preserved Calabrian long peppers.

Grind all of that to a paste and blend it with good tomato conserva.

and there you have it.

Spice is the variety of life.

Bucatini, Al Vesuvius! 

Fiery bucatini

Also today:

Maccheroni, alla Bolognese

Conchiglie, with smokey blue and toasted hazelnuts