Is there an Italian hot sauce?

Question

I love the Italian flavors tastewise they use the best herbs!
what about spices/hot sauce?

Answer 1

It's called BAGNA CAODA (which means hot sauce)

Bagna Caoda (literally "hot sauce") arises from the interaction between land and sea, with the anchovies and olive oil brought overland by the Ligurian traders combining delightfully with the garlic grown in Piemonte, and is the symbol of joyful conviviality around which friends gather to renew the bonds that tie, serving the sauce in a bowl, and providing the diners with raw vegetables to dip in it, bread to accompany it, and rivers of Barbera or Dolcetto to wash it down. For 6:

Ingredients:

5 heads garlic
3 cups good extra virgin olive oil
1/2 pound salted anchovies (buy these at a delicatessen, or use canned anchovies
packed in oil if you cannot find the variety just packed in salt)
1 quart fresh whole milk
The vegetables:
What ever is in season and suits your fancy; traditionally one would expect:
Raw, cut into strips or bite-sized pieces:
2 cardoons (if these are not available where you live substitute 3-4 sticks white celery)
2 yellow bell peppers
A head of Savoy cabbage
Cooked and cut into bite-sized pieces:
2 baked beets
2 roasted bell peppers
A head of cauliflower, steamed
6 potatoes, steamed
6 carrots, steamed

Method:

Returning to the recipe, begin by peeling the heads of garlic. Set the cloves in a pot with the milk, and simmer them for an hour. While the garlic is simmering hold the anchovies by their tails and run your fingers down their sides to eliminate most of the salt that's sticking to them, then split, scale, and bone them. Next, prepare the vegetables, and arrange them on a serving dish.

After the garlic has simmered discard the milk and crush the cloves with a fork in a bowl. Work the olive oil into the garlic together with the anchovy filets, and stir the mixture over a gentle flame until the fish filets have come apart and the sauce is uniformly creamy.

The Bagna Caoda is now ready; divvy it out into 6 bowls, and serve it with the vegetables and freshly baked bread.

Returning to Peperoni con Bagna Caoda, you will need to make the bagna caoda sauce described above. You will also need three bell peppers (a variety of colors will make for a prettier dish), 2 tablespoons olive oil, and salt.

While the garlic is simmering in the milk, wash the peppers, dry them, rub them with olive oil, salt them, and bake them in a 425- degree (200 C) oven for an hour. As soon as they have cooled enough so you can touch them, scrape away the skins and cut them into strips, discarding ribs and seeds.

Lay the strips on a serving dish, spoon the bagna caoda over them, and serve. A fantastic appetizer!

Serves 6.

Answer 2

Wishbone Creamy Italian Hot Sauce (Buy the bottle)
Or
You need:
1 large red capsicum
Punnet of cherry tomatoes
Small red chilli
6 sun-dried tomato halves in strips
1 tablespoon of capers
10 large kalamata olives
2-3 tablespoons of extra virgin olive oil
Salt
Ground pepper
12 basil leaves
Handful of pine nuts

Method:
Finely chop the chilli
Dice the kalamata olives
Slice the pepper down seams, remove seeds and place in grill with skin up. Cook under high grill until the skin blisters and is black. Allow to cool, slide off the burnt skin and cut into little chunks and put in a bowl.
Cut cherry tomatoes into quarters and add to bowl along with the chilli, sun-dried tomatoes, capers, most of the olives, the olive oil, salt and pepper.
Chop the basil leaves into fine shreds.
Stir ingredients and leave to marinate.
Heat a small frying pan with a little olive oil and heat pine nuts to a golden brown. Put nuts on a cold plate.
Add to the pasta of your choice and garnish with the remaining olives and basil leaves.

Answer 3

We use red pepper! some spicy sauce for Pasta are:
Sugo alla puttanesca
4 fresh ripe tomatoes
8 tablespoons extra virgin olive oil
6 anchovy fillets in oil, broken-up
25 g (1 oz) capers in vinegar, drained and
hopped
200 g (7 oz) black olives, stoned and sliced
4 tablespoons fresh (or frozen) parsley, finely chopped
2 cloves of garlic
Salt
1 hot red pepper

This sauce is very easy and quick to do.
Blanch, peel and seed fresh tomatoes. If you have little time or you haven't found fresh tomatoes, you can use tinned ones.
In a frying pan put the olive oil, the filleted and broken-up anchovies, the capers, the chopped tomatoes, the olives and the hot pepper, if you like. Season with salt and reduce over a fierce heat for 5-10 minutes.
Remove from the heat and add the parsley, finely chopped.
The sauce is ready.

Sugo all’arrabbiata
2 tbsn olive oil
1 medium onion
2 cloves garlic
1 28 oz can of crushed tomatoes (if available I use the fire roasted tomatoes)
1 sugar lump (or 1 tspn of sugar)
1 tsp dried crushed red pepper
2 tbsp chopped parsley (or 2 tspn dried)
salt and pepper to taste
Pasta of choice.


Heat oil and gently fry the chopped onion, garlic and crushed red pepper until softened. Add tomatoes with their juice, sugar and salt and pepper to taste. If using dried parsley add it now, if using fresh parsley wait to add until you're ready to serve. Simmer for 20 minutes. make whatever pasta you’re using according to package instructions.
Once the sauce is done, if using a lb of pasta, mix it all together. If you're just making a few servings, I just serve the sauce over the pasta and freeze the remainder of the sauce after it cools down.

Aglio olio e peperoncino
3 oz. extra virgin olive oil
3 cloves garlic
parsley
peperoncino (red spicy pepper.. the spicer you find)
salt

Sauté the garlic in a skillet with oil and peperoncino until golden brown. You may remove the browned garlic, if desired. Mix cooked spaghetti briskly in the same skillet, add a generous tablespoon of finely chopped parsley, toss and serve

"UN GROSSO BACIO DALL'ITALIA" = a big kiss from Italy

Answer 4

I have an Italian neighbour, watched her make it and then made it yesterday.

cooking tomatoes, chopped onion, chopped celery, red wine, minced garlic, minced chili out of the garden, fresh oregano, fresh basil, salt and pepper to taste, olive oil

I chopped the tomatoes, onion and celery, placed the onions and celery into a thick based saucepan with the olive oil, and let cook till the onion was just opaque, added all other ingredients and let it stew for a while. Tasted and added whatever, chili. salt etc to taste and then blended it to a smooth sauce
good luck, this is one of those recipies that you don't have to be exact in measurements, just your own taste - add whatever you think you need