Chef: Gaetano Alia
Candele spezzate with a Spilinga nduja sauce and Pecorino cheese
- 100min
- 3 pessoas
- dificuldade
Ingredientes
- 600 g of fresh San Marzano tomatoes from the Agro Sarnese Nocerino, PDO
- 4 tablespoons of extra virgin olive oil
- 1 clove of garlic
- 2 small, round green sweet peppers
- 40 g of Pecorino di Crotone cheese, flaked
- 80 g of nduja (typical Calabrian sausage)
- a pinch of salt, basil and parsley
Candele Spezzate n° 137 Preparação
Prepare the sauce by combining the oil, the peeled and diced San Marzano tomatoes, the garlic, the slices of sweet pepper, the basil and just a pinch of salt in a low aluminium frying pan. Cook for about 15 minutes, add the nduja and mix well. Continue cooking for another 3 minutes. Meanwhile, boil the pasta as usual and drain. Toss the pasta and sauce, mixing well, in the frying pan. Serve with a sprinkling of Pecorino di Crotone cheese and parsley.