A boost for darker evenings – chase away the autumn blues with delicious recipes

Autumn is in full swing and the warmth of summer is already just a memory. The evenings get darker day by day and autumn brings crisp air with it, so now is the perfect time to bring the warmth back – in the kitchen! Here are a few recipes that are guaranteed to win you over and give life a much-needed extra kick.

All'arrabbiata – a simple but deliciously spicy tomato pasta

All'arrabbiata comes from Rome, and its name means angry, referring to the heat of the sauce. All'arrabbiata sauce consists of just a few ingredients and is quick and easy to make. The finished sauce is traditionally served with penne, which is why it's often called Penne all'arrabbiata. The delicious tomato sauce gets its kick from fresh chillies or peperoncini, as red hot chillies are called in Italy, and from garlic. Although the sauce is meant to be spicy, everyone can adjust the heat to their own taste, either by choosing a milder chilli or by using less hot chilli in the sauce – that way everyone can enjoy a tasty All'arrabbiata!

400 grams penne or similar pasta
Olive oil
1 tin peeled tomatoes
Red hot chilli to taste
3–4 garlic cloves
Salt
Pepper
Pasta cooking water

Finely chop the garlic and chilli; if you want a milder chilli, remove the seeds. Put the pasta water on the hob, and when it boils add plenty of salt and cook the pasta according to the packet instructions until al dente. While the pasta is cooking, soften the chilli and garlic in olive oil in a pan for about 1–2 minutes. Then add 1 tin of peeled tomatoes, let them cook for a moment and then crush them with a fork or spatula, seasoning with salt and pepper. Before draining the pasta, save about 2 decilitres of cooking water. Tip the drained pasta into the sauce and stir, then add about 0.5–1 decilitre of pasta water and stir; if the sauce is too thick, add a little more cooking water until you get the consistency you want. If you like, finish the pasta with grated parmesan and finely chopped fresh parsley.

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Pasta alla Vodka – a creamy tomato sauce that gets its kick from – yes, you read that right – vodka!

Pasta alla Vodka isn't a traditional Italian pasta dish, but it's now one of the favourites of Italian-American cooking. Vodka pasta was developed in the 1970s and its roots are somewhat unclear; some claim it originated in Bologna, Italy, others that it was born in Rome. New York is, however, generally regarded as its home, although even there two Italian-American food gurus both claim the credit for the recipe. In Finland and around the world, vodka pasta became popular in 2020, and no wonder – this pasta combines the sweetness of tomato, the richness of cream and the gentle heat of vodka and chilli. It's well worth a try!

400 grams penne or similar pasta
Olive oil
A knob of butter
2 garlic cloves
1 shallot
100 grams tomato purée
2 decilitres whipping cream
2 tablespoons vodka
Chilli flakes
Salt
Pepper
Pasta cooking water

Put the pasta water on to boil. Finely chop the garlic and shallot. Add plenty of salt to the boiling water and cook the pasta according to the packet instructions until al dente. While the pasta is cooking, add a little olive oil to a pan and soften the onions. Then add the tomato purée and let it cook for a moment. Add salt and pepper to taste, then the chilli, 0.25–1 teaspoon depending on how hot it is. Then add the vodka and let it cook for a moment so that the alcohol evaporates. Next, add the cream and a knob of butter and stir until the sauce is smooth. Before draining the pasta, save about 2 decilitres of cooking water. Add the drained pasta to the sauce, pour in about 0.5–1 decilitre of cooking water and stir well; if it's too thick, add another splash of cooking water. If you like, finish the pasta with fresh parmesan and finely chopped fresh basil.

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Pollo alla Diavola – whole grilled chicken the devil's way

Italian food is much more than pasta. This recipe gets its name from the chicken being grilled over the devil's fire, so to speak, but it also uses plenty of chilli, which gives the dish its own fiery twist. The traditional recipe cooks the chicken over an open fire on the grill, but since Finnish autumns don't generally favour barbecuing, we'll cook this flavour bomb in the oven instead.

1 whole raw chicken
1 decilitre olive oil
1.5 red chillies
4 garlic cloves
Half a pot of fresh thyme
Juice of half a lemon
Paprika
Salt
Pepper

Start by “butterflying” the chicken, i.e. cutting out the backbone so the chicken lies flat. Finely chop the chilli, garlic and thyme. Put 1 decilitre of olive oil, the chopped chilli, garlic and thyme, the juice of half a lemon and 0.5–1 teaspoon of paprika in a bowl to make a spiced oil. Spread the oil on both sides of the chicken, including under the skin, and season the whole chicken with salt and pepper. Leave the chicken to marinate in the fridge for 2–3 hours. After a few hours, preheat the oven to 200 degrees. Cover the chicken with foil and roast covered for about 45 minutes. Then remove the foil and continue cooking for another 45 minutes. The chicken is cooked when its internal temperature reaches 75 degrees, which you can check with a meat thermometer. When the chicken is done, take it out of the oven and let it rest for 15 minutes wrapped in foil. Serve Pollo alla Diavola with, for example, rice or polenta.