This late-night Roman staple is astonishingly full-flavored. Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.

Full Recipe

Pasta Aglio, Olio e Peperoncino - Biga

Author

Mark Bittman | 2015-03-22

Source

https://cooking.nytimes.com/recipes/1017306-pasta-aglio-olio-e-peperoncino

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