Red Gunge with Linguine


This recipe pertains to your taste = no measurements

Canned fire roasted tomatoes



Fresh basil/oregano or dried (if that’s what you have that’s what you got)

Red pepper flakes

Ground chicken (dark meat or dark/white mix)

Tomato paste (bring the guns if you have them) Optional

Linguine (please buy the good stuff )

Crema Mexicana (Mexican sour cream) Usually can find this at speacialty/whole food stores

Whatever else moves your fancy

In a large dutch oven or other heavy bottom cookware begin browning you meat and as soon as you have finished strain and remove it for a minute.

After the meat has been removed start sweating down your garlic and onion in olive oil (in the same cookware). As soon as you have good aroma and the onions are slightly translucent add in your red pepper flakes (to your taste) and allow them to flavor the olive oil for a few moments.

Return the browned meat to the cookware.

Add in your canned roasted tomatoes (I prefer organic) and any herbs that you like as well as salt and pepper.

This sauce should really cook for a few hours, the longer it cooks, the deeper the flavor, the more tender the chicken.

Boil up your fettuccine to al dente and strain.

Before adding your fettuccine to the sauce mix in as much as you like of the Crema Mexicana. I usually add enough the turn the sauce rose.

Add the fettucini and toss well.

Garnish with Parmesan and Basil.


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