Quick, tasty and filling. This is nearly the same recipe as Pasta Clintonio, but with a couple changes. I am especially proud of this one because i made the Italian Sausage from scratch. (See my Charcuterie Blog for recipe)
The difference is that the Chorizo has been substituted for Italian Sausage. The sausages are placed whole into the arrabiata while it cooks, thus making them easy to slice when they are cooked.
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