Creamy PROPERONI® Tortiglioni

Serves 4

·       300g DeCecco Tortiglioni

·       2 cloves garlic, crushed or grated

·       2 shallots, chopped finely

·       3 tbsp olive oil

·       2 x 80g packs PROPERONI® pepperoni crumble (reserve a little for crumbling on top)

·       1x 400g Mutti Passata

·       300ml Double cream

·       20g Salted butter

·       Black pepper and salt

·       Parmesan to serve

 

1.      Put a large pan of salted water onto boil and cook your pasta according to the packet instructions (whilst cooking, take out a small cup of pasta water and keep to one side to use for finishing the sauce).

2.      While the pasta is cooking, gently fry the shallots and garlic together with the olive oil, in a wide frying pan.

3.      Add 1 ½ packs of the PROPERONI® pepperoni crumble (reserving the rest for serving) and the butter. Then add the cream and passata mixing well.

4.      Let this bubble gently for a few minutes to thicken slightly, then add the drained, cooked pasta into the pan.

5.      Make sure all the pasta is covered in sauce and if it’s too thick add a little of the pasta cooking water to loosen. You want a glossy sauce that clings to the pasta.

6.      Season with black pepper and to serve, sprinkle with the reserved PROPERONI® pepperoni crumble and grated Parmesan.