Firey Spaghetti Arrabitta

Prep Time: 5 minutes

Cooking Time: 10-15 minutes

Difficulty: Easy

Camping in winter has so many bonuses.. sitting round a big roaring campfire is definitely high up on that list. I love to make the most of "Campfire Season" and cook as much as I can over an open flame. 

This little recipe is super simple, packed with flavour and my favourite way to warm everyone up from the inside out, on a chilly night away camping.  

200g speck 

3-4 long red chillies

4-6 cloves of garlic

1 lemon (juice and grated rind) 

1 tin crushed tomatoes

Salt (can be subbed for anchovies if you like them)

Olive oil 

Spaghetti (as much as you usually serve for 2 people)

1. Put water on to boil with plenty of salt while you prepare all your ingredients. 
2. Thinly slice garlic, grate rind of  lemon and half ready to squeeze, remove skin and thinly slice speck then cut into bite size pieces and finally, slice chillies length ways and remove seeds. 
3. With the cast iron skillet over the fire, add a generous glug of oil and fry off the speck      pieces until they begin to caramelise and crisp up. 
4. Once the water is boiling add the pasta and cook to packet instructions.
5. Back to the sauce and add the chillies, allowing them to soften and caramelise before adding in the garlic.
6. Fry garlic for a few seconds allowing it to soften before adding the lemon rind and tin of      tomatoes. 
7. Season with a generous pinch of salt, stir well and allow sauce to simmer until it begins to thicken.
8. Add in the lemon juice and allow to reduce again. 
9. Once your pasta is cooked "al dente" drain and add this to the sauce. 
10. Stir through and finish with a  sprinkle of chopped rocket or basil and light drizzle of olive oil. 

Serve with a generous sprinkling of parmesan cheese and enjoy. 

This spicy pasta dish is so warming and filling and is the perfect way to fill the troops on a cold night in front of the fire.