1 pkg. (400g) Monastery Signature fresh Linguini pasta
1 jar (665ml) Menu Sugo all’Arrabbiata -Tomato Sauce
1 pkg. (125g) Mastro Cube-etti diced Pancetta
1/2 Red Onion, sliced
1 Clove Garlic, chopped
Olio Carli Extra Virgin Olive Oil
Maretlli Sea Salt
bunch Fresh Parsley, chopped
bunch Fresh Basil, chopped
¼ cup Rossi Parmigiano Reggiano cheese, grated
1 Monastery Signature Rustic Baguette
Pre-heat oven to 350°F.
Heat a large saucepan with Extra Virgin Olive Oil at medium heat and add the sliced onions and garlic, sauté until softened and golden brown. Add the pancetta and cook for about 5 minutes, stirring often. Add the fresh chopped herbs and Arrabbiata sauce, salt and pepper to taste and cook for 5 minutes, stirring occasionally.
Slice the Vienna stick in 2” pieces and place on a baking tray, drizzle with oil olive and bake in the oven until edges are slightly browned.
Meanwhile, bring a large pot of salted water to a boil, add the fresh linguini pasta and boil for 3 minutes, remove promptly and drain. Add the cooked pasta to the sauce, stir to coat. Serve in a large pasta bowl, sprinkle with the grated Parmigiano cheese and enjoy!
Chef’s Tip: Serve your pasta with a Rustic baguette and a plate of Olive Oil with a touch of Balsamic vinegar for dipping.
Courtesy of Monastery Bakery