Peter Caliendo was judged to be the overall winner in the Mamma Lombardi’s Cookoff held in our showroom. It was a difficult task for the four judges as all the contestants prepared and cooked their hearts out. Here follows Pete’s winning recipe using Mamma’s Arrabiata Sauce.
CONGRATULATIONS PETE !!!!
Until next time – Happy Cooking
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| Winner Peter Caliendo surrounded by the judges, Kevin Nathan, Scott Borland, Jim Savalli and Dina Voorhees |
PETE’S SCUNGILLI FRA DIAVOLO WITH MAMMA’S ARRABIATA SAUCE
Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 large onion, finely chopped
4 cloves of garlic, minced
2 Tbsp crushed red pepper flakes (optional)
2 cups Mamma Lombardi’s house Sangiovese Red Wine
1 jar Mamma’s Arrabiata Sauce
1 29oz can of LaMonica Scungilli (drained, chopped and set aside)
1 lb. Barilla Linguini
salt and pepper to taste
Instructions:
Heat 2 Tbsp of the extra virgin olive oil in a stock pot
Cook the onions until soft, about seven to ten minutes, add the crushed red pepper flakes and the garlic until fragment, about 30 seconds to a minute.
Add the jar of Mamma’s Arrabiata Sauce and the Scungilli
Reduce heat to medium-low and cover pot
Simmer for approx 5 minutes stirring occasionally.
Season with salt and pepper to taste
Add the Sangiovese wine and simmer for another 5 minutes and turn heat to very low
Prepare the Linguini al dente, drain and pour the pasta into the sauce, and mix.
Serve the Linguili with the Scungilli sauce in a pasta bowl with a fork and table spoon.
NOTES AND ALTERNATIVES
Always serve with Frizelle or a fresh loaf of crusty Italian bread. {torn not cut}
Although not typically served with seafood, put out some grated parmigiano reggiano cheese for those who prefer to add it.
