Ingredients
- Delnevo's pepper puree
- 200g trofie pasta
- 100g spianata or spicy salame
- 1/2 Shallot, finely chopped
- 2 garlic cloves, minced
- 40g butter
- 100ml white wine
- 30g parmesan
Serves 2
Ingredients;
- Bring a large pan of water to the boil, season with salt and cook the trofie for the recommended time, minus 1 minute.
- Take a clean pan on low/medium heat, add the butter, shallots and cook for 1 minute.
- Add the spianata, turn to medium/high heat and cook for a further 3minutes
- Add the white wine and reduce by half, then add Delnevo’s pepper puree and bring to a low simmer.
- Keeping one cup of pasta water aside, drain the trofie and to the sauce.
- Turn the heat on high and toss well, adding the required amount of pasta water to finish cooking and reach a nice, creamy consistency
- Remove from the heat, stir in the parmesan and serve.
To add an extra kick , drizzle with Delnevo's chilli oil and serve