Delnevo’s Trofie, Spianata

Delnevo’s Trofie, Spianata


  • 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


  1. Bring a large pan of water to the boil, season with salt and cook the trofie for the recommended time, minus 1 minute.
  2. Take a clean pan on low/medium heat, add the butter, shallots and cook for 1 minute.
  3. Add the spianata, turn to medium/high heat and cook for a further 3minutes
  4. Add the white wine and reduce by half, then add Delnevo’s pepper puree and bring to a low simmer.
  5. Keeping one cup of pasta water aside, drain the trofie and to the sauce.
  6. Turn the heat on high and toss well, adding the required amount of pasta water to finish cooking and reach a nice, creamy consistency
  7. Remove from the heat, stir in the parmesan and serve.

      To add an extra kick , drizzle with Delnevo's chilli oil and serve 

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