Arrabbiata-style spagheti

Yield: 1 servings

Measure Ingredient
\N \N - G. Granaroli XBRG76A MM:MK VMXV03A
1 pounds Chitterlings mixed with pork (ask butcher)
10 \N Shelled walnuts (Puree with a little oil)
½ cup Olive oil
4 \N Cloves garlic (crushed)
\N \N Salt and pepper to taste
¼ teaspoon Red paprika
½ cup White wine
⅓ cup Raisins
1 pounds Spaghetti
\N \N 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.

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