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Hot Red Pepper Linguine with Calabrese Meat Sauce

Servings: 2 | Prep: 15 mins | Cook: 30 mins

Simply delicious: Calabrian peppers known as Diavolicchio are gaining popularity all over the world. Look for them in specialty grocery stores.


1 Pack (9 oz.) Nuovo Pasta Long Cut Hot Red Pepper Linguine
2 Tbsp Olive oil
1 tsp (or to taste) Crushed Calabrian chili peppers 
½ Small onion, ¼” diced
2 Cloves garlic, chopped
½ lb. Ground pork (or sausage meat)
One 14-ounce Can Crushed plum tomatoes
Salt to taste
½ tsp Dried oregano 
2 Tbsp Fresh parsley, chopped
2 Tbsp Pecorino Romano, grated


  1. Place oil, onions, garlic, and chili peppers in a small saucepan and cook over medium heat for a few minutes or until soft and golden.
  2. Add sausage meat and cook for 15 minutes or until browned.
  3. Add tomatoes and cook for 20 minutes to obtain a thick and chunky sauce. 
  4. Season with salt to taste.
  5. Remove from heat and add herbs.
  6. Cook pasta separately in salted boiling water according to package directions.
  7. Drain and place on a serving platter.
  8. Spoon sauce on top and sprinkle with cheese.