Friday, April 8, 2011

Pasta with Linguica and Peas

I found a recipe entitled the above and just ran with the title as my guide. The pasta we used was De Cecco Cavatappi which is a particularly toothsome pasta, our new favorite pasta shape in the house.

Pasta with Linguica and Peas

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 links linguica removed from their casings
1 big pinch red pepper flakes
1 jar of your favorite simple spaghetti sauce
1 cup frozen peas
freshly grated Parmigiano Reggiano or Pecorino Romano

Put your pasta water on.

Heat the oil over medium high heat in a large skillet. Add the linguica, onions and garlic

and cook, breaking the sausage apart with a wooden spoon, until the sausage is no longer pink, about 10 minutes.

Cook the pasta to the manufacturers directions.

Stir in the spaghetti sauce and peas. Bring to a simmer, reduce heat to medium low and cook for 5 minutes or so.

When the pasta is done, drain. Stir some of the meat mixture into the pasta and turn out into a bowl. Pour the rest of the mixture on the pasta and top with plenty of freshly grated cheese.

This one got rave reviews!


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