Macaroni with Spicy Peppers and Parsley Breadcrumbs

For the topping

1. Fry the dried sweet red chilies in a splash of olive oil over medium heat until they blister, 1–2 minutes.

2. Transfer the fried chilies to a bowl, allow to cool briefly, then crumble them into small pieces.

3. Toast the grated horseradish and breadcrumbs in the same pan with a splash of olive oil until golden and crispy, 3–4 minutes.

For the pasta

4. Cook the garlic and crumbled fried chilies in olive oil in a skillet over low heat to infuse the oil, about 2 minutes.

5. Bring a large pot of salted water to the boil and cook the macaroni according to package instructions, about 7 minutes.

   Then 7 min of waiting

6. Drain the pasta, reserving a splash of the cooking water, and toss the pasta directly into the skillet with the infused chili oil.

7. Plate the pasta and generously sprinkle the crunchy horseradish breadcrumb topping over each portion.