When I lived in South Africa I regularly attended cooking demonstrations given by an award winning chef and owner of one of Johannesburg's hottest restaurants.
This dynamic young man was extremely modest and always seemed a little bemused at the fact that his food won so many accolades.
I still recall how on one particular occasion he related the news that he'd been specially singled out for his exceptional mashed potatoes.
"Do you have ANY idea of how much butter and cream I put into my potatoes?" he asked his students in amusement. "It's no wonder they taste THAT good!"
Yes, there's no escaping the fact that naughty-but-nice ingredients like cream and butter deliver unparalleled flavor...and this silken Chilli Pasta is a perfect example of this.
I realize that you're unlikely to make this decidedly decadent dish on a regular basis but I urge you to try this super-quick and super-scrumptious spaghetti all the same.
I give you my word that it's well worth the weight.
THROW CAUTION TO THE WIND CHILLI PASTA
250 grams spaghetti
2 red chillis
5 spring onions
2 cloves garlic
125 grams butter
2 tablespoons chopped parsley
Salt and coarse ground black pepper
1:Remove seeds and then finely chop the chillis and spring onions and crush garlic.
2: Cook spaghetti in boiling salted water for 10 to 15 minutes till just tender and drain well.
3: Heat butter in a large, deep frying pan and add garlic, spring onions and chillies and cook for 2 minutes.
4: Add spaghetti, parsley, salt and pepper and stir to combine then serve topped with a generous amount of grated Parmesan.