PASTA E CECI CON SALSICCIA

ingredients

• 2 tbsp olive oil
• 2 shallots, finely chopped
• 4 cloves of garlic, crushed
• 150 g tomato purée
• 100 g Nonna Elide 'Nduja Di Spilinga
• 50 ml vodka
• 2,5 dl cooking cream
• 500 g Nonna Elide Pennoni or Lumaconi pasta
• 3 dl of the pasta water

Here's how

• Bring a large saucepan of generously salted water to the boil
• Heat the olive oil in a sauté pan or large pot over medium heat. Add the chopped shallots and sauté, stirring, for about 5 minutes until they soften. Add the garlic and sauté for another minute.
• Add the tomato purée and ’Nduja to the pan. Let cook for 2-3 minutes, using a wooden spoon to break down and blend the ’Nduja evenly with the other ingredients. Then stir in the vodka. Pour in the cooking cream and let the sauce simmer, stirring, for another 2-3 minutes. Reduce the heat to low.
• Cook the pasta according to the instructions on the pack, but knock a minute off the recommended cooking time so the pasta does not overcook.
• Stir the parmesan into the tomato sauce. Use a slotted spoon to lift the cooked pasta straight into the sauce and stir thoroughly. Gradually add up to 3 dl of the pasta water to adjust the sauce to your desired consistency.
• Top the pasta with extra grated parmesan and fresh basil leaves.

Nonna vet bäst.

More recipes