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!
Maccheroni, alla Bolognese
Conchiglie, with smokey blue and toasted hazelnuts