Spaghetti with Raw Hot Tomato Sauce

Chop the tomatoes roughly, removing the stems very carefully and then placing them in a tall container. Roughly cut the chilli pepper and add it. Roughly chop the shallot and garlic and add them as well. Now add the tomato paste. Now puree everything very finely with the magic wand.

Strain the sauce through a very fine sieve. Coarsely grind the Voatsiperifery pepper in a mortar. Now season the sauce heartily with sugar, salt and the Voatsiperifery pepper.

Pluck the leaves from the oregano and basil sprigs and then finely chop them and then add them to the sauce together with the oil and stir in well. And then put it in the fridge. The sauce keeps in the fridge for two days, but not in our case, because it is just really aromatic and delicious.

Put the pasta flour together with a pinch of salt in a bowl, add the egg and knead to form an elastic dough. If it turns out too dry, just always add a little water. If you don't have a pasta machine and want to roll it out with a rolling pin, you should knead for a very, very long time.

The dough is well kneaded when it comes back slowly, when you make a dent in it with your finger. Then wrap the dough in cling film and let it rest for about 30 minutes, longer is always good, but it should be at least 30 minutes.

Then roll out thin with the pasta machine and cut into spaghetti with the spaghetti attachment. Then cook the spaghetti in sufficiently salted water until al dente.

Strain the spaghetti and then arrange on a plate and add the nice and cold tomato sauce. A little more decoration - after all, the eye eats with you. If you like, you can slice fresh Parmesan cheese over it.

The Voatsiperifery pepper is also called jungle and bourbon pepper. It is a climbing plant that grows in Madagascar. The fruits are at a height of 10-20 meters - the pepper is harvested by hand.

The sustainable, fine taste of the pepper contains both earthy and woody notes as well as floral and lemony fresh notes. It is particularly suitable for meat, but also excellent with tomato sauce, but also for good dark chocolate.

You should always add this pepper at the end, it must never be cooked, otherwise it will lose all of its aromas.