Raschiatelli arrabbiata with provolone from The Pasta Book - Recipes, Techniques, Inspiration (page 107) by Marc Vetri and David Joachim

  • Jimmy Nardello peppers
  • sharp provolone cheese
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute long red frying peppers of your choice for Jimmy Nardello peppers, and cherry tomatoes for beefsteak tomatoes. This recipe calls for the book's "Fresh raschiatelli" on page 61 and is not included in the EYB preview.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute long red frying peppers of your choice for Jimmy Nardello peppers, and cherry tomatoes for beefsteak tomatoes. This recipe calls for the book's "Fresh raschiatelli" on page 61 and is not included in the EYB preview.

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