I ran across a spaghetti recipe that uses extra virgin olive oil infused wit hot red chili peppers and garlic for the dressing. We like it so much that we don't use a red meat sauce anymore on our spaghetti.
You smash up some raw garlic and dried red chili peppers and slow cook it at a low temperature in the EVO so it picks up all the flavor and heat. After the spaghetti is done, you poor it over the pasta, add a little parsley and grate some parmesan cheese on top. It's spaghetti with an attitude!
This night I decided to grill a side of NY steak that was on special at the local super market. Crusted it with some of Knox's Cracked Pepper rub. Came out great.
Plated with the spaghetti.
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