The name of this Italian recipe can be translated to “angry pasta” because of the spiciness of its sauce. Some argue that it was named after someone who lost their temper because there was no more pasta left. What we do know for sure is that Carolina A. Herrera’s signature dish is a sophisticated yet incredibly accessible recipe. Like many Italian culinary masterpieces, it requires few ingredients and all of them are crucial. Here we explore Carolina A. Herrera’s version, in her own words:

The Classic recipe:

1. Heat some olive oil in a pan and add a whole garlic clove along with two very finely chopped hot red chillies. You can always add more for extra spice – while I love them fresh, dried peperoncino flakes also work.

2. Let this cook for a few minutes until you can smell the oil perfumed with garlic and spice, then add a few peeled whole Roma tomatoes.

3. Let this simmer for a while, season with salt and pepper, and use this time to cook your pasta. Penne is what this recipe classically calls for, but really any short shape will work.

4. Once the sauce has cooked, don’t forget to remove the garlic clove before serving with optional grated parmesan.

5. I also like to tear basil over the top if I have some on hand.

The secret:

If you have 15 minutes to spare, let the sauce simmer a bit longer as it will really bring out a rich flavour. Cook the pasta one minute less than al dente, drain it, add it to the hot sauce with a tablespoon of pasta water, and finish cooking them together. This will allow the sauce to really coat the pasta, rather than just sitting on top of it.

The twist:

This dish is known for its simplicity, but an anchovy melted into the sauce is always good with the tomatoes. Also, to balance out the chilli, why not go rogue and drop in some dollops of fresh ricotta, or serve torn pieces of buffalo mozzarella at the table? Guests with a palate more sensitive to spice might appreciate this to balance out a love of chilli with some calming creaminess.