Arrabbiata-Style Spagheti

This is regional Italian peasant cooking that goes way back. Chitterlings (the small intestines) mixed with pork get fried in olive oil with garlic and paprika, then walnut puree, blanched raisins, and white wine join the pan and blend into a smooth, savory-sweet sauce. The name nods to arrabbiata ("angry") for the paprika heat, though this is the gentler, nuttier cousin of the tomato-and-chile classic.

The walnut puree is what gives this sauce its silky body. Ten walnuts blended with a little oil emulsify into a rich, slightly tannic base that coats the spaghetti like a nut butter pesto. Raisins blanched first to plump up bring small bursts of sweet contrast that play against the savory pork.

This style of cooking embraces full-animal use, the kind of traditional Italian recipe that turns less-loved cuts into something deeply flavorful. Clean and chop the chitterlings thoroughly before cooking. Serve over spaghetti with grated Parmesan or pecorino on top, and pair with a dry Italian white wine on the side.

Chef Tips

• Clean chitterlings extensively under cold water and trim any fat before chopping. Proper cleaning is essential for flavor and texture.
• Blanch the raisins briefly to plump them up. Dry raisins stay tough and shrink in the sauce.
• Puree the sauce in batches if needed for a smoother texture. Chunky walnuts won’t coat the pasta evenly.
• Cook the spaghetti just al dente. The pasta should hold its bite under the rich sauce.

Variations

• Substitute the chitterlings with pancetta or guanciale for a more accessible version with the same fatty backbone.
• Add red pepper flakes with the paprika for an authentic arrabbiata-style heat.
• Swap walnuts for pine nuts and finish with chopped parsley for a paler, brighter sauce.