Arrabbiata-Style Spagheti
Arrabbiata-Style Spagheti recipe
Yield
4 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chitterlings
mixed with pork |
* |
| ½ | cup |
olive oil
|
|
| 4 |
garlic cloves
crushed |
*
|
|
| ¼ | teaspoon |
paprika
|
|
|
salt and black pepper
to taste |
*
|
||
| 10 |
walnuts
shelled, pureed with a little oil |
*
|
|
| ½ | cup |
white wine
|
*
|
| ⅓ | cup |
raisins, seedless
|
|
| 1 | pound |
spaghetti
|
|
|
cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chitterlings
mixed with pork |
* |
| 118 | ml |
olive oil
|
|
| 4 | each |
garlic cloves
crushed |
*
|
| 1.3 | ml |
paprika
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1E+1 | each |
walnuts
shelled, pureed with a little oil |
*
|
| 118 | ml |
white wine
|
*
|
| 79 | ml |
raisins, seedless
|
|
| 453.6 | g |
spaghetti
|
|
| 1 | x |
cheese
grated |
*
|
Directions
Clean and chop chitterlings.
Heat oil in pan. When hot fry chitterlings and pork with garlic, paprika and salt, pepper for 5 min.
Blanche raisins, drain and add to pan with walnut puree. Add wine. Stir well and purée in blender until smooth.
Serve over hot cooked spaghetti. Top with cheese.
