INGREDIENTS
250 g of penne rigate
250 g of cured pork
1 red onion
1 red chili pepper
500 ml of tomato puree (or chopped tomatoes)
3 tablespoons of olive oil
6 cherry tomatoes
1 tuft of basil
Grated Parmesan
Salt
Ground black pepper
Spring onion
PREPARATION
1. Slice the pork and fry the slices with the olive oil.
2. Cut the onion into half-moons. Cut off the top of the chili pepper, remove the core and chop the pepper. Cut the cherry tomatoes into halves. Add the onion, chili, basil and tomatoes to the pork. Cook for 3 more minutes. Add the tomato puree and salt and stew everything for 10 minutes.
3. Boil the penne rigate in salted water until it’s done. Drain the water and add the pasta to the sauce.
4. Before serving, garnish the dish with the grated Parmesan and spring onion.