Linguine Marinara with Peas and Dry Coppa | Dash of Savory

Linguine Marinara with Peas and Dry Coppa

Linguine Marinara with Peas and Dry Coppa

Linguine Marinara with Peas and Dry Coppa is my go to pasta dish. When it comes to an easy weeknight dinner, you know I’m making pasta. A jar of marinara can be your best friend especially when it’s a good quality sauce.

I have a love affair going with Rao’s Homemade after they sent me some products to play around with. When using jarred sauce I usually have to really doctor it up. But their marinara was so good straight out of the jar that I didn’t have to do much with it. Let’s say the rest of the ingredients in this recipe are just supporting cast.

Linguine Marinara with Peas and Dry Coppa

So what is dry coppa? Coppa is the neck cut of pig that is dry cured and usually rubbed with paprika. Not to be confused with prosciutto which comes from the leg of the pig. Although you could use prosciutto in this recipe if you can’t find coppa. I like coppa because it’s super thin and delicate and has a hint of spice to it. Prosciutto can sometimes be a little salty when using in recipes like this.

This pasta dish comes together in under 30 minutes and the sauce tastes like it’s been simmering for hours. When you find a good jarred pasta sauce you have to work it for all it’s worth.

Linguine Marinara with Peas and Dry Coppa

Wine Pairing Recommendation: The Italian wine pairing classics are my go to here. Chianti or Pinot Grigio is simply perfection.

Linguine Marinara with Peas and Dry Coppa

26 February, 2018
: 4
: 5 min
: 20 min
: 25 min
: Easy

For a quick and easy pasta dish during the week I always use my favorite jar of sauce and Rao's has been a staple in this household. Simple sauce and basic ingredients always makes for a delicious pasta dish.


  • 2 tablespoons Olive Oil
  • 1 whole Onion, chopped
  • 3 cloves Garlic, minced
  • 1 pinch Red Pepper Flake
  • 1/2 teaspoon Kosher Salt
  • 1/2 cup Dry White Wine
  • 1/2 cup Chicken Stock
  • 1 jar {24 ounces} Marinara, {I used Rao's Homemade Sauce}
  • 1 pound Linguine
  • 2 cups Frozen Peas
  • 4 ounces Dry Coppa, cut into thin sliced
  • Parmesan, grated for garnish
  • Parsley, chopped for garnish
  • Step 1 In a medium size pot or shallow pan heat olive oil over medium heat. Add chopped onion and saute until tender, about 3 minutes. Add minced garlic, red pepper flake and kosher salt, stir until fragrant, about 30 seconds. Deglaze with dry white wine, stir and reduce liquid by half, about 2 minutes. Add chicken stock and marinara to the pot and stir to combine. Bring mixture to a simmer and cover to cook while preparing pasta.
  • Step 2 In a large pasta pot bring water to a boil and season water with kosher salt. Cook linguine until al dente, about 10 minutes.
  • Step 3 Right before draining the linguine add the frozen peas to the boiling water to cook peas, about 1 minute. Drain pasta and peas and toss in with the marinara sauce immediately. Turn heat off and toss in dry coppa just to warm it through.
  • Step 4 Serve with grated parmesan and chopped parsely. Enjoy!

Savor and Enjoy!

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