View Full Version : Jerry's Fettucini Diablo

04-20-2011, 12:45 PM
1 box (16 oz) fettuccini
kosher salt
extra-virgin olive oil
2 cloves garlic, minced
2 dried red chiles (or equivalent in crushed red chile flakes)
1 can (28 oz) san marzano tomatoes
1/2 cup torn fresh basil
1 medium onion, finely chopped
1 cup assorted pitted olives
3 sprigs thyme
1 bay leaf
extra-virgin olive oil
kosher salst and freshly ground black pepper
salata ricotta for garnish

Cooking Instructions.

Begin with the sauce. Take a large skillet and add a 2-count of olive oil over medium heat. Once you get a shimmer, add the minced garlic and dried red chiles and cook for a minute until fragrant. Add the chopped onion, pitted olives, torn basil leaves, thyme and bay leaf then cook until translucent -- about 2-3 minutes. Strain the san marzano tomatoes and hand crush into a separate bowl, than add to skillet. Bring to boil, turn heat to low and simmer, uncovered for 10 minutes.

Bring a large pot of salted water to a boil to cook the pasta. The salted water should taste like the sea. Cook the fettuccini al dente then drain and dump directly into the diablo sauce. a ladle and add some of the pasta water to thin out the sauce if necessary. Season with salt and freshly ground black pepper. Garnish with basil leaves and some shaved salata ricotta.

04-20-2011, 12:46 PM
That sounds like it would be great with a nice big Zin, and some homemade, South Philadelphia Italian sausage. Of course, bread from Sarcone'e bakery to suck up the sauce of the devil would be a must.

04-20-2011, 12:47 PM
dang it!!! why do I visit these threads when I'm hungry and stuck at work....

I'm a massachist (sic)