Sriracha and Lemon Linguine with Chilli Pangrattato
Cross-fertilization of cuisines might not be to everyone’s taste, but this tangle of classic Italian chilli, lemon and garlic spaghetti with pangrattato, power-splurged by Southeast Asian Sriracha, does work well. Indeed the addition of a pre-made, moreish hot sauce is an incredibly efficient way of layering pasta and breadcrumbs, not just with heat, but a sweet, garlicky, sticky tang that neither fresh nor dried chillies can add on their own. It’s an excellent way to quickly quench a heat craving. As a relatively important aside: your Sriracha could be hotter than mine (I use Flying Goose or Tabasco versions), and indeed our tolerance to chilli may well differ too. So give these quantities a go, but maybe make a note as to whether you need more or less fire the next time.
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