What is the name of the Italian oil based sauce (served with Pici)...?

that also has tomato, garlic, and hot pepper? Hey, if you've got the recipe even better!

What is the name of the Italian oil based sauce (served with Pici)...?
First recipe:





Pici, olive oil, garlic, bread crumbs, hot pepper,Tomato salt and parsley. (sorry no measurments i got this from my grandma and she just added stuff..i use about 1/2 - 1 cup olive oil 1-2 tomatos handfull of breadcrumbs pepper and garlic to taste)





Bring pasta water to a boil and begin cooking the pici.





Heat quite a bit of olive oil in a high-sided skillet, add very finely minced garlic, and when it begins to brown sprinkle in bread crumbs; continue cooking, stirring constantly, until they're golden. At this point add finely shredded hot pepper,Diced and seedless tomato and salt to taste. By now the pici should be al dente; drain them, transfer them to the skillet while the colander is still dripping a little, and move the skillet as you would if you were flipping an omelet to coat the strands with the sauce. Dust with lots of finely minced parsley and serve.





Second recipe


Pici


For the pasta:





3 cups unbleached all-purpose flour, plus extra if needed


1 tablespoon extra-virgin olive oil


1 egg yolk


1 cup milk





Put the flour onto a counter, make a well in the center, and add the olive oil, egg yolk, and milk to the well. Using a fork at first and then your hands, work the wet ingredients into the flour. Add a little flour if the dough is sticky or a little water if it is dry. Knead 5 minutes, and allow to rest for 30 minutes. Then, using a professional pasta maker or a meat grinder, roll out into long noodles with a ridged surface
Reply:I don't know what you mean by "Pici". The sauce could be "Fra Diavlo". Go to "cooking.com" for better results. Boun Appetit.
Reply:I do not know but you can go and look on a cooking web site
Reply:Pici:


2 cups semolina flour


2 cups all-purpose flour


1 to 1 1/4 cups tepid water





Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.


Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8 to 10 minutes. Cover the dough and let it stand for 10 minutes at room temperature.





Roll the dough into long dowels about 1/4 to 1/2-inch thick. Place the pasta strands between 2 hands and lightly roll back and forth to create a lightly spiraled, snake-like noodle. Place the pici on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dish towel, and set aside until ready to use. At this point, the pasta can be frozen for several months.











for Pici all'aglione:





Pici with a garlicky pasta sauce (aglio means garlic, and gives an idea of just how garlicky this is) from the Montepulciano/Montalcino area south of Siena. Pici are hand-made, somewhat irregular strands of flour-and-water pasta (as opposed to egg pasta) that are about an eighth of an inch thick. If you can't find them, use either bucatini or other thick-stranded pasta.





First recipe:





Pici, olive oil, garlic, bread crumbs, hot pepper, salt and parsley.





Bring pasta water to a boil and begin cooking the pici.





Heat quite a bit of olive oil in a deep skillet, add finely minced garlic, when it begins to brown sprinkle in bread crumbs; continue cooking, stirring constantly, until they're golden. At this point add crushed red pepper and salt to taste. By now the pici should be al dente; drain them, transfer them to the skillet while the colander is still dripping a little, and move the skillet as you would if you were flipping an omelet to coat the strands with the sauce. Dust with lots of finely minced parsley and serve.





Second recipe





This is more of a definition:





Aglione is a soffritto (a saut茅ed mixture) in which several cloves of garlic are saut茅ed with shredded hot pepper, with the addition, at the end (but not always) of a little tomato sauce. It's a spicy sauce that works well with home-made pasta made with just flour and water but no eggs, and as such is peasant food.





--------------------------------------...


Pici all'Aglione


(Pasta with Garlic Tomato Sauce)


I learned how to make hand-rolled pici, a pasta found only in a small area of southern Tuscany, from Massimiliano Mariotti, chef Al Casale in Chianciano Terme. Although it is possible to buy dried products called pici, it should only be called pici when it is fresh. When dry, it is called spaghettone, or fat spaghetti. Aglione is a type of wild garlic, similar to green, or immature, garlic. You can substitute mature garlic but use half the amount.





4 cups unbleached all-purpose flour


1 1/4 cups water


3 tablespoons extra-virgin olive oil


Pinch of salt


6 large, very ripe tomatoes, peeled, seeded, and coarsely chopped


1 small head green garlic (approximately 6 immature cloves), sliced


1 or 2 pepperoncini (dry red chiles) to tast


1/4 cup finely chopped flat-leaf parsley


Sea salt and freshly ground black pepper








On a wooden board, make a well in the flour. Add the water, 1 tablespoon olive oil, and salt. With your hands, work the flour into the liquid and work the dough to a smooth and homogenous texture. Cut the dough in small pieces and roll with the palm of your hand into a long, round string; this technique is actually called piciare. The thinner the pici, the better.


In a large saucepan, combine the tomatoes, garlic, the remaining olive oil, peperoncini, and parsley. Over medium heat, simmer for 30 to 35 minutes, stirring occasionally, until the garlic is very tender (mature garlic will take longer). Season with salt and pepper to taste. Keep warm.


In a large pot of salted boiling water, cook the pasta 6 to 8 minutes, until al dente. Toss with the sauce, turn into a warmed serving bowl, and serve at once.





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