Fettuccine Arrabiata
Adapted from Avolio’s

1 lb Pastrami, shaved paper thin
1 large shallot, diced (or sweet onion, diced)
1 Tsp Italian Seasoning
1 tsp Red Pepper Flakes
pinch of Roasted Garlic chips (or 1 clove crushed)
4 tbsp Extra Virgin Olive Oil
1 lb Fettuccine pasta, cooked
Extra Virgin Olive Oil, for drizzling
Romano Pecorino, shaved(can use Parmesan)
Flat leaf Italian Parsley for garnish, chopped fine

Cook pasta according to packaged directions, drain and set aside.
Place 4 tbsp of Extra Virgin Olive Oil in hot pan and saute’ shallots until translucent, add garlic chips(or 1 crushed clove) and saute’ for about 1 more minute. Remove from pan and set aside. Add Pastrami to pan and saute until it shrivels and scrunches up about 4-5 minutes. Add onion/garlic back in and add Red Pepper Flakes, Italian seasoning and heat until warmed through Place pasta on platter and top with Pastrami mix, drizzle with more Olive oil and sprinkle with Shaved Romano or parmesan cheese and Parsley.