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Anna Theresa Callen's Garlic, Oil and Hot Red Pepper Sauce, Abruzzo Style

This is called a 5-minute sauce because it takes no time to prepare. Callen advises us to make it in a roomy skillet so you can toss the freshly cooked pasta right in. Have the pasta cooked before you begin.

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.

"Food and Memories of Abruzzo"

Thursday, March 15, 2001

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