Linguini Diavolo - Baby Boomer Memories Blog at Allrecipes.com - 223849

Baby Boomer Memories

Linguini Diavolo 
 
Feb. 21, 2011 6:46 am 
Updated: Feb. 24, 2011 5:36 pm
This is a recipe that Mom's notes say comes from the late 80's. I tried it last night--and it is pretty darn yummy! The veggies make it very colorful and the hot sausage adds the spice.

Linguini Diavolo

1/3 cup olive oil
1 medium red onion, julienned
1 red pepper, cored, seeded and julienned
1 green pepper, cored, seeded, julienned
3/4 lb. cooked rope hot sausage, slice into 1/4" rounds
2 T unsalted butter
3 cups spaghetti sauce (your own recipe--or good quality store-bought works fine)
1 lb. linguini, cooked al dente, drained
Salt and pepper to taste
Freshly grated parmesan or Romano cheese

In a large skillet, heat the olive oil and saute the onions and peppers over medium heat until soft. Stir in the sausage. Season lightly with salt and pepper. Add the butter and stir until melted.

Add the spaghetti sauce and heat through. Toss with pasta, season with salt and pepper to taste and sprinkle with cheese. Serve.

Serve 4-6 people.
 
Comments
Feb. 24, 2011 5:36 pm
I captured this recipe and will serve it tomorrow. Thank you!
 
 
 
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Schweik

Living In
Springfield, Virginia, USA

Member Since
Dec. 2010

Cooking Level
Expert

Cooking Interests
Baking, Slow Cooking, Italian, Southern, Quick & Easy

Hobbies
Knitting, Needlepoint, Photography, Reading Books

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About Me
My favorite things to cook
I enjoy baking. I love Italian food--but I make all kinds/types of recipes--whatever appeals to me this week.
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Making cookies, fudge and cheese spread at Christmas.
My cooking tragedies
one tragedy happened in 8th grade home-ec--obviously, it traumatized me! Mrs. D'Amato had us making french toast--simple enough, eh? Well, there were five of us in the group. I had table setting duty that week. We were all supposed to help the main cook--Becky T. Well, we were more interested in talking than watching what we were doing. Someone handed Becky the sugar and she put all of it into the eggs and milk. We couldn't understand why our "batter" was so think--until we realized that the recipe called for 2 T sugar--not the two cups Beck was handed! We had "wonderful" carmelized french toast--or at least, we told Mrs. D'Amato how terrific it was--as we choked down the super sweet breakfast!
 
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