I’m not Italian, not of Italian descent, never been to Italy. So who am I to post a recipe for Arrabiata?! All I can say is, it’s good.

Fresh linguini with arrabiata sauce and Louisana hot links

Fresh linguini with arrabiata sauce and Louisana hot links


2 lbs fresh linguini

2-4 Louisiana hot links (I use Silva’s LA Hots), sliced thin crosswise
1 tablespoon butter
1 large onion, diced
4 cloves garlic, dice or pressed or whatever
dried red pepper flakes to taste
1 jar marinara (I use Paul Newman’s organic mushroom marinara)
salt and pepper to taste

1/2 cup grated Parmesan
1/4 cup fresh basil (sliced chiffonade or torn into pieces)
1 cup heavy cream

Scorch the sliced hot links in the butter so the edges are dark and crusty. Or don’t, but I like them that way. Lower the heat, add the onions, and saute until they’re transparent. Add the garlic and red pepper flakes if you’re using them, saute one minute. Add the marinara and simmer slowly for 15 minutes.

Meanwhile, boil the fresh pasta in salted water per the package directions. Drain, reserving 1 cup of the pasta water, and set aside.

Turn off the heat under the sauce and add the parmesan, basil and cream to the sauce, stirring slowly. Combine with the noodles, thinning with the reserved pasta water if necessary.

Next time I’m going to try adding some smoked paprika.

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