Arrabbiata-style spagheti
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - G. Granaroli XBRG76A MM:MK VMXV03A | ||
| 1 | pounds | Chitterlings mixed with pork (ask butcher) |
| 10 | Shelled walnuts (Puree with a little oil) | |
| ½ | cup | Olive oil |
| 4 | Cloves garlic (crushed) | |
| Salt and pepper to taste | ||
| ¼ | teaspoon | Red paprika |
| ½ | cup | White wine |
| ⅓ | cup | Raisins |
| 1 | pounds | Spaghetti |
| Grated cheese | ||
Directions
*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.