Arrabbiata-style Spaghetiitalian, pasta G. Granaroli XBRG76A 4 Cloves garlic (crushed) MM:MK VMXV03A Salt and pepper to taste 1 pound Chitterlings mixed with 1/4 teaspoon Red paprika pork (ask butcher) 1/2 cup White wine 10 Shelled walnuts (Puree with 1/3 cup Raisins a little oil) 1 pound Spaghetti 1/2 cup Olive oil Grated cheese *Clean and chop chitterlings. Heat oil in pan. When hot fry chitterlings and pork with garlic, paprika and pepper for 5 min. Blanche raisons, drain and add to pan with walnut puree. Add wine. Stir well and puree in blender until smooth. Serve over hot cooked spaghetti. Top with cheese. 1.00 |
