 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
LUIGI'S FRA DIAVOLA PASTA SAUCE |
|
|
|
Uncle Keith, if you ever come to visit me in Illinois, you're doing the cooking!! This is a recipe right after my own heart.
It's spicy; I should warn you, so lily-livered northern European cauacasian types might be best sticking with the marinara. Better yet, get a copy of Joy of Cooking. We don't want you here anyway. |
|
|
|
INGREDIENTS |
|
|
|
1 lb of your favorite pasta
1/4 cup extra virgin olive oil
8 - 10 cloves garlic, chopped
2 - 4 in. piece of pepperoni, diced
1 - 2 hot chilis, crushed (optional for Fra Diavola)
1 large can whole tomatoes, mashed
1/2 cup pale dry sherry
1 - 2 TBS Italian seasoning
4 - 5 shakes of anise seed (optional)
4 - 5 shakes of fennel seed (optional) |
|
|
|
DIRECTIONS |
|
|
|
Heat oil in skillet. Add garlic, pepperoni, and hot chilis. Simmer 2 - 3 minutes, stirring frequently. Add tomatoes. Continue cooking for additional 3 - 4 minutes. Add sherry and remaining spices, and continue to simmer over low heat for 30 minutes, stirring occasionally. A few minutes before the sauce is ready, cook your pasta al dente and add sauce. |
|
|
|
BACK TO PASTA DISHES |
|
|
|
BACK TO INDEX |
|