Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 onion, finely chopped

  3. 1 celery stalk, finely chopped

  4. 2 large garlic cloves, crushed

  5. 1 fresh red chile, seeded and chopped

  6. 1 pound ripe Italian plum tomatoes, peeled and finely chopped

  7. 2 tablespoons tomato paste

  8. 2/3 cup red wine

  9. 1 teaspoon granulated sugar

  10. 12 ounces dried tortiglioni

  11. 6 ounces spicy salami, rind removed Salt and freshly ground black pepper

  12. 2 tablespoons chopped fresh parsley, to garnish Grated Parmesan cheese, to serve

Instructions Jump to Ingredients ↑

  1. : 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.


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