Tuesday, March 6, 2012
As I mentioned on the show this past Monday, I don't know if this recipe has actual roots in (or connections to) Calabrian cooking. But I do know that it is on my A-list of spicy pasta sauces and my #1 favorite pasta leftover to find its way into a frittata. (Just add some cheese and you have a winner!)
Adjust the seasonings to your liking but do give this a try. You are going to love it!
1 pound spaghetti
1/4 pound sopressata, sliced and julienned
1/2 cup Calamata olives, pitted and chopped
1 teaspoon dried chili flakes (or 1 dried Calabrian chili chopped)
1/3 cup dry red wine
2 tablespoons olive oil
1 tablespoon flat-leaf parsley, chopped
2 cloves garlic, chopped
1 2/3 cups passata or 1 28-oz can tomatoes chopped or passed through a food mill
Salt and pepper to taste
Heat the oil in a large frying pan and sauté the garlic until it starts to get fragrant. Add chili flakes, sopressata and Calamata olives and cook for a few minutes. Deglaze with the red wine and add the tomatoes. Reduce sauce slightly and season to taste with salt and pepper. Sprinkle with chopped parsley and serve with pecorino or Parmesan cheese.