Arrabbiata

Ingredients

1 lb chitterlings mixed with -pork
10 shelled walnuts
1/2 c olive oil
1/4 ts paprika
1/2 c wine
3/8 c raisins
1 lb spaghetti
1 cheese

Instructions

*Clean and chop chitterlings. Heat oil in pan. When hot fry chitterlings and pork with garlic, paprika and pepper for 5 min. Blanche raisons, drain and add to pan with walnut puree. Add wine. Stir well and puree in blender until smooth. Serve over hot cooked spaghetti. Top with cheese.