Aglio Olio Peperoncino Japanese Seven Eleven Style Recipe
Peperoncino with sausage is what they sell at the store and It is Good! I will show you how to make this Better with Milky emulsificated sauce. And East Fail proof recipe for Everyone
What you need
〇 Pasta 100g（DECECCO No.11）
〇 Garlic 2 cloves（large size）
〇 Dried Chilli peppers 2
〇 Sausage 2
〇 Parsley little bit
〇 Water 1500cc
〇 Salt 2 tbsp （2%of water）
〇 Olive oil 3tbsp
〇 Pasta water 50cc（Use 5min.after boiling pasta）
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How to make （Important）
１ Cut and set ingredients first
２ 1500cc of Boiling water for 100g of Pasta and２％ of salt. Boilinga water 1200cc=24g salt. Better 2% making Peperoncino
３ Too much water for boiling pasta can not make Thicker Starch dissolved water. So boil between 1200cc~1500cc
４ Roast garlic and other ingredients slowly in Lowest heat
５ Set the timer for Aldente finished pasta time
６ When the Roasted garlic turned brown, Pour 50cc pasta water and mix（Or You can remove set aside garlic before pouring )
７ Boil in middle heat to start emulsify the sauce to make it milky. Easy way to Emulsify
８ Turn off the heat when mixing Pasta with the sauce. The sauce will get more thicker and milky after mixing in the pan. Now your ready to eat!
Comments & Questions welcome :)
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