HOW TO MAKE LINGUINE IGNOTE
Inspired by the work of Kristin Hayter AKA Lingua Ignota, I came up with this play on a traditional Fra Diavolo sauce with linguine. Here's the recipe:
8 oz. linguine
THE SAUCE (FEAR IS NOTHING WHEN THE SAUCE IS RIGHTEOUS)
A good glug of extra virgin olive oil
Red pepper flakes (or use real Italian peppers if you can find them)
1/2 red onion, diced
4 large cloves of garlic, thinly sliced
1 can diced tomatoes
1 can stewed tomatoes with chilis
1 cup stock (chicken or vegetable work best)
A pinch of celery seed (And I MEAN a pinch. No more!!!)
4 bay leaves
Fresh thyme and basil, off the sprigs and stems
Salt and pepper to taste
1 cup of Italian 4-cheese Cheez-Itz, crushed into small pieces
1/2 cup Parmesan cheese
1/2 cup Romano cheese
About four tablespoons of salted butter
Heat olive oil in a Sautee pan on medium heat. Add onions and red pepper, stirring intermittently until soft. Add salt, pepper, and a small pinch of celery seed and stir again. Add garlic, then add both cans of tomatoes. Add stock, both herbs, and bay leaves. Briefly bring to a boil, cover, then reduce to a simmer; let simmer for about 15 minutes.
While the sauce is simmering, fill a pasta-friendly pot halfway with water, add a generous amount of sea salt, and then add linguine, bring to a boil, separating noodles occasionally, and remove from heat after 7 - 8 minutes.
Pre-heat oven to 350 degrees. Add linguine and a small portion of pasta water to the sauce, stir to combine, and let simmer uncovered for about five more minutes. Transfer to oven and let bake for about 30 minutes.
While the pasta is baking, make your crumble: Melt salted butter, add crushed Cheez-Its and both cheeses, toss thoroughly to combine.
Remove pasta from oven, coat the top with the crumble, and then place back in the oven for another 10 minutes.
Once the dish is done, let cool for a few minutes and then serve!
If you make this, tag me in the results!
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