• 8 dried red chillies, whole (do not pre-soak)
• 3 - 4 Tbsps of good quality olive oil
• 1 double smoked Polish sausage, cut coarsely into small squares (sausage is about 12 inches long and an inch in diameter)
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 4 Roma tomatoes, quartered
• ¼ c dry red wine (or vodka)
  
  
• Good bunch of spaghettini, enough for 2 people
• Boiling salted water
• Salt and Pepper
• 10 - 15 sun-dried olives
• soft goat cheese (optional)

1. In a small pot, heat about 1 Tbsp olive oil and throw in the chillies and cook them at med heat until they are BLACK (this is important). They shouldn't be burnt to a crisp just nicely blackened.
   
   
2. In a large non-aluminum frying pan, heat 2-3 Tbsp olive oil. Throw in the sausage and cook until the pieces are quite brown and almost crispy (No...I'm not kidding).
   
   
3. Throw in onions and saute til soft; add the garlic at the last minute or so of cooking so the garlic doesn't burn. (Nothing worse than burnt garlic).
   
   
4. Throw in tomatoes, red wine (or vodka) salt and pepper. Add chillies and their oil. Let simmer til the tomatoes are soft. (You can take this off the heat at this point and store it in the pan til it is time to cook the pasta.)
   
   
5. Cook spaghettini in boiling water for as long as it takes to make it al dente. (6 minutes?) Throw hot cooked pasta into skillet after draining. Toss for only 30 or so seconds.
   
   
6. Throw (looks like we throw everything doesn't it? - we do) in the olives and toss everything together. Garnish with little pieces of goat cheese for extra richness. -tph
   
   

Serve with green salad and beer. You may want to make this with fewer chillies if you are unused to hot food. The pasta gets permeated with hot spiciness. In our household, all the chillies get eaten (and sometimes there are complaints that there weren't enough chillies). I eat one chilli very gradually over the course of the dinner. The blackened chillies take on an amazing toasty flavor. -ejm

• 1 c semolina flour
• ¼ c unbleached all-purpose flour
• ¼ c whole wheat flour (or unbleached all-purpose flour)
• 2 large eggs

1. Mix flours together. Stir eggs in with a fork. Knead with hands to form a ball. Cover tightly with plastic and allow to sit on counter for a couple of hours.
   
   
2. Put dough through handcrank pasta maker. Leave as sheets for lasagne or manicotti or cut into spaghettini or linguine. Lay loosely on a tray. Sprinkle a little flour over top to keep it from sticking to itself.
   
   
3. In a large pot, boil well-salted water. Add noodles cooking them until just tender (very short time). Drain and toss in your favourite sauce.