Give me a few spoonfuls of this sauce, a bowl of just cooked Rustichella spaghetti, a little extra-virgin olive oil and Parmigiano-Reggiano cheese, and I'll be happy for days. You can also use it to top fresh tuna steaks. Put it on pizza. Spread it on toast or rub on a just cooked roast. Do anything with it—once you try it, you won't want to stop. It's an old Calabrian concoction, a sensational, spicy mix of mushrooms, garlic, eggplant and hot cherry peppers. It's one of those foods that rewards experimentation.