Fresh lemon and chili pasta this has Become my go-to week night Pantry pasta Dish pasta here we're using is bucatini But really kind of any pasta shape works The sauce is just made with fresh Chilies garlic and black pepper as the Base fresh chilies and the black pepper Give the kind of fresh fruity heat to The dish but if you don't have fresh Chilies you can totally use dried chili Flakes there's a little bit of cream in The sauce that will just kind of tame The acidity from the lemon juice and the Heat from the chilies and then I just Had a little bit more parmesan and Pepper and that's all you have
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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