Recipe ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 2 large garlic cloves, crushed
- 1 fresh red chile, seeded and chopped
- 1 pound ripe Italian plum tomatoes, peeled and finely chopped
- 2 tablespoons tomato paste
- 2/3 cup red wine
- 1 teaspoon granulated sugar
- 12 ounces dried tortiglioni
- 6 ounces spicy salami, rind removed
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley, to garnish
- Grated Parmesan cheese, to serve
Recipe method
- Heat oil and add onion, celery garlic and chili and cook gently, stirring frequently, for about 10 minutes, until softened.
- Add tomatoes, tomato paste, wine, sugar, salt and pepper to taste and bring to a boil, stirring occasionally.
- Lower heat, cover and simmer gently, stirring occasionally, for about 20 minutes.
- Add a few spoonfuls of water occasionally if the sauce becomes too thick.
- Meanwhile, cook pasta. Chop the salami into bite-size pieces and add to the sauce. Heat through, then taste for seasoning.
- Drain pasta and put into large bowl, pour sauce on top and toss to mix. Scatter parsley on top and serve with grated cheese.
Other pasta recipes:
Tortiglioni with spicy sausage sauce recipe
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