Crisp Pasta Pancake with Spicy Pepper Relish

This is one of those dishes that sounds strange on paper and then floors you at the table. Fresh capellini tossed in sesame oil, pressed onto a screaming-hot pizza pan, and baked until the bottom turns shatteringly crisp and golden brown. You slide it out in one piece, cut it into wedges like a pizza, and pile a sweet-hot pepper relish on top.

The relish is where the heat lives. Eight serrano chiles cooked down with red and yellow bell peppers, sugar, and white vinegar until the liquid evaporates into a sticky, jammy condiment. Sweet, sour, and fiery all at once. That 30-minute simmer concentrates everything into an intense topping that cuts right through the richness of the crispy pasta.

Preheating the pan is a must. That blast of heat hitting the oiled surface is what gives the bottom of the pancake its crunch. Without it, you get limp noodles instead of a crisp base.

Pro Tips

• Use fresh capellini, not dried. Fresh pasta compresses and crisps more evenly in the pan.
• Toss the pasta with sesame oil immediately after draining. This prevents sticking and adds a toasty, nutty flavor to the crust.
• Keep the pasta on the lowest oven rack. That’s where the heat is strongest and the bottom crisps fastest.
• Wear gloves when handling 8 serrano chiles. The capsaicin builds up fast and will burn your skin.

Variations

• Dial back the heat by using 3 to 4 serranos and adding a third bell pepper color for a milder, sweeter relish.
• Top with crumbled goat cheese for a creamy, tangy contrast to the spice.