Consider yourself warned- this recipe is only for those who appreciate true spiciness.




Bring 6 quarts of water to a boil and add 2 tablespoons salt.


In a 12-inch saucepan, heat olive oil over a medium-high flame until hot but not smoking. Add the garlic and the onion and cook until soft and translucent, about 5 minutes. Add the peppers and pepper flakes and continue cooking over moderate heat until the peppers are soft, about 6 minutes. Season to taste with salt and pepper.


Add the pasta to the boiling water and cook according to the package directions, until tender but al dente. Drain thoroughly, reserving 1/2 cup of the cooking water.


Add the drained pasta to the pan with the onion and chilies. Toss over high heat until the ingredients are well mixed, about 1 minute. Add a little reserved water if the pasta appears too dry. Add the arugula and toss for 30 seconds more. The heat will wilt the arugula. Serve in 4 warmed pasta bowls. Grate caciocavallo cheese generously over the top and serve immediately.