DIFFICULTY: 2
INGREDIENTS PER 2 PEOPLE
Mezzemaniche pasta, 6,8 Oz
‘Nduia from Calabria, 3,3 Oz
Peeled tomatos, 6,8 Oz
Robiola cream cheese, 3,3 Oz
Red onion, 1/2
Carrot, 1
Celery stick, 1
Extra virgin olive oil
PROCEDURE
Bring salty water to boil in a large sauce pan.
Cut in small pieces onion, carrot and the celery, fry it lightly in a casserole with extra virgin olive oil. When the onion starts to change color add some water and continue to cook mixing sometime. After 10 minute add tomatos, mix well and cook 20 minute more.
Add ‘nduja to the sauce and the robiola mixing well. Taste the sauce, add salt if necessary.
Put pasta into the boiling water, cook 10 minutes, then dry it and mix together with the sauce. Serving immediately.
Thanks to: Kittys Kitchen
