Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Garlic, Oil and Hot Red Pepper Sauce




Source of Recipe


Internet


List of Ingredients




1/4 cup extra virgin olive oil
3 large garlic cloves, peeled and smashed
1 small diavoletto (dried Italian hot red pepper) or 1/2 to 1 teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh Italian parsley
Freshly grated Parmigiano-Reggiano

In large heavy skillet, heat oil over medium heat. Add garlic and hot pepper and cook, stirring, until garlic starts to color, 3 to 5 minutes. Stir in parsley.

Pluck out whole hot pepper. Remove skillet from heat and add chosen pasta. Toss and serve immediately with Parmigiano-Reggiano. Dresses 1 pound pasta, 4 to 6 servings.



Recipe