I don't know if it's along the same lines, but years ago, I had a dish, in Sardegna, called Spaghetti Vesuvio. The bowl of spaghetti was tossed at the table while cheese and fresh pepper was added. The sauce was fiery! It contained chicken livers(whole,fried)onion, bell pepper, and some kind of chili pepper, along with fresh tomatoes and white wine. The cheese was local. I seem to remmeber it as grana alla Sarda? But that was 2 lifetimes ago. The wine was a local white. If I recall it was called Vergine de La Maddalena. It had a pop top, like beer! But it was very tasty.
The chilies make me think it came from the Moors, by way of Sicily. I have no clue as to its traceable origins.:look: :lips: