Tortiglioni with pepper and salami sauce

07/12/2012 - Ingredients for 4 people:

- 400 g Tortiglioni "Gragnano in Corsa"
- 200 g red pepper sauce "Masseria Dauna"
- 100 g soft salami or Ciauscolo
- Extra Virgin Olive Oil Oro di Toscana "La Cinta di Guido"
- 1 clove of garlic
- Salt and pepper
- Pecorino Romano DOP

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g Tortiglioni "Gragnano in Corsa"
- 200 g red pepper sauce "Masseria Dauna"
- 100 g soft salami or Ciauscolo
- Extra Virgin olive Oil Oro di Toscana "La Cinta di Guido"
- 1 clove of garlic
- salt and pepper
- Pecorino Romano DOP

Cut the salami or Ciauscolo into small pieces and fry with a little olive oil in a pan for 2 minutes. Add the red pepper sauce and simmer for another 2 minutes.

Cook the tortiglioni for 8/9 minutes until al dente. Drain and add to the pan with the sauce. Serve with plenty of grated Pecorino Romano.

Recommended wine: Sagrantino di Montefalco Collepiano Caprai 2005