3 tablespoons extra-virgin olive oil
1 garlic clove, thinly sliced
1 red onion, thinly sliced
2 fresh jalapenos, finely chopped (seeds removed if less spice is desired)
1 diavolichio chili (may sub fresh habanero chili), thinly sliced (seeds removed if less spice is desired) 1 pinch red chili flakes
1 pound bucatini
Salt and freshly ground black pepper
1 cup baby arugula, roughly chopped
1/4 cup caciocavallo cheese, to grate (may sbstitute aged provolone)

1. Bring 6 quarts of water to a boil and add 2 tablespoons salt.

2. In a 12-inch saucepan, heat olive oil over a medium-high flame until hot but not smoking. Add the garlic and the onion and cook until soft and translucent, about 5 minutes. Add the peppers and pepper flakes and continue cooking over moderate heat until the peppers are soft, about 6 minutes. Season to taste with salt and pepper.

3. Add the pasta to the boiling water and cook according to the pack age directions, until tender but al dente. Drain thoroughly, reserving 1/2 cup of the cooking water.

4. Add the drained pasta to the pan with the onion and chilis. Toss over high heat until the ingredients are well mixed, about 1 minute. Add a little reserved water if the pasta appears too dry. Add the arugula and toss for 30 seconds more. The heat will wilt the arugula. Serve in 4 warmed pasta bowls. Grate caciocavallo cheese generously over the top and serve immediately.