Ramen con i Peperoni Cruschi

Basilicata’s crispy sweet-smoked peppers crumble over miso-tomato ramen, adding crackle and aroma.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1/2 cup thinly sliced peperoni cruschi (dried sweet Italian peppers) or substitute mild dried chiles
• 1/2 cup reserved ramen cooking water
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated Pecorino Romano cheese (plus more for serving)
• Zest of 1 lemon
• Lemon wedges, for serving

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, reserve 1/2 cup cooking water, drain, rinse under cool water, and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add red pepper flakes and sliced peperoni cruschi; sauté for 1–2 minutes until peppers are glossy but not burned.
3. Add reserved cooking water, smoked paprika, black pepper, and salt to the skillet. Simmer for 2 minutes.
4. Add cooked ramen noodles and toss well to coat in the sauce.
5. Stir in parsley, Pecorino Romano, and lemon zest. Toss to combine.
6. Divide ramen among bowls. Top with more Pecorino, parsley, lemon zest, and desired toppings. Serve with lemon wedges.