In a restaurant...
Hello, I have two questions.
In Italian, how would I ask the waiter for the peperoncino?
And, I will be there with my 3 year old and is it OK to ask the waiter if the chef would make simple pasta marinara or aglio e olio if it isn't on the menu? We aren't dining at Michelin starred restaurants, just local trattorias.
"Scusi, può portarmi il peperoncino?". As for the other thing, of course you can ask the simple pasta for the kid. :)
The complete name of your pasta dish is pasta (normally "spaghetti" because they are similar to a "spago" = string) "Aglio olio e peperoncino", that any restaurant can prepare in very short time. This means that any Italian restaurant has peperoncini, particularly on the South of Italy Different is for "pasta alla marinara", if it is not on the menu, because it takes a longer time to be prepared and - if the place is not near the sea - the restaurant can have few varieties of fish ( + vongole, cozze, gamberetti (clams, mussels, shrimps). and the result can not be the best one. Pepe and peperoncino are two completely different kinds of fruit: the first is a spice, fruit of a tree, the peperoncino (that means little pepper) is of the family of the bigger peppers, red or green. When dried, it is minced and added to many preparations, but I would not suggest it for a baby three years old! Have a good stay in Italy
If I am not mistaken peperoncini are usually used in sugo all'arrabbiata which I knew before I started learning Italian. But it was only when I learned that arrabbiata means angry that I made the logical connection: when you get angry your face turns red and the same thing happens when you eat spicy food.
You are right. The "penne (kind of pasta whose shape is like a nib) all'arrabbiata" are the oldest Roman first plate. If DL permits, I would like to give you here the recipe: (For 4 people): 320 g of penne, 300 grams of peeled tomatoes, 60 g of grated pecorino romano (cheese from sheep milk), 1 clove of garlic, 1 or 2 fresh hot little peppers, chopped fresh parsley, salt, extra virgin olive oil. Preparation: First, chop the little peppers as finely as possible, then chop the garlic and put them to fry in a large frying pan with a little extra virgin olive oil for about 2 minutes; add the peeled that, if in too great pieces you might chop coarsely and cook for 15 minutes on low heat. In boiling salted water, cook the pasta, boiling it for the time indicated on the package ( 10-12'), drain it "al dente" (not too much cooked) and transfer it to the pan with the sauce. Turn the penne for a few minutes constantly so that the seasoning is evenly distributed and all the ingredients are completely blended. Remove from heat, add the chopped parsley and serve your plate with with grated pecorino. Let me know the result.....