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.

Ingredients

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

Directions

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.
Add sausage meat and cook for 15 minutes or until browned.
Add tomatoes and cook for 20 minutes to obtain a thick and chunky sauce.
Season with salt to taste.
Remove from heat and add herbs.
Cook pasta separately in salted boiling water according to package directions.
Drain and place on a serving platter.
Spoon sauce on top and sprinkle with cheese.