While visiting Pike Place Market in Seattle, Mr. K and I discovered a really interesting pasta vendor, selling dozens of flavored pastas and sauces, including chocolate flavored pasta (not a personal favorite, but Mr. K seemed to like it). The pasta is from "Pappardelle's, the Fine Art of Pasta" and one of the pastas we purchased was Rosemary Garlic Linguine. It came with a recommended recipe, which made for a delightful meal:
1 lb. Rosemary Garlic Linguine
1 tablespoon olive oil
1 1/2 lbs. pork spareribs, trim fat (we used pork chops instead - for those non-pork eaters, chicken or turkey are great substitutes!)
4 cloves garlic, minced
1/2 cup red wine
1- 28 oz. can whole tomatoes, drained, juice reserved, tomatoes chopped fine
2 1/2 teaspoons fresh rosemary, minced
Freshly ground black pepper
1. Chop meat up into pieces, heat oil in large skillet over medium heat, add meat and brown on all sides, about 5-8 minutes.
2. Drain fat, remove meat to plate. Add garlic, rosemary, and wine to skillet, simmer, about 2 minutes. Return meat to skillet, add tomatoes and reserved juice (we used a can of chopped tomatoes with juice reserved).
3. Bring to boil, reduce to low, cover, and let simmer. Adjust seasoning with salt and pepper.
*Side note - its always nice to cook (Italian or any food) while enjoying a nice glass of red wine and cheese - in this case Colby Jack.
4. In a separate pan, cook pasta in boiling salted water until al dente (about 5-8 minutes). Drain.
5. To serve, toss sauce with drained pasta.
*This isn't part of the recipe, but Mr. I was nice enough to make a side of garlic bread - his instructions are as follows: in a frying pan, heat up some oil, add minced garlic. Add salt, pepper, crushed red pepper, oregeno to taste, simmer. Brush mixture onto bread. Toast bread in oven for 2-3 minutes.