Fusilli pasta in pepper sauce
Leonardo Pellacani
Menù Ingredients
q..s. Parmigiano Reggiano cheese
q.s. Salt and Pepper
q.s. Parsley, chopped
Serve 6
Cook the pasta in boiling salted water until al dente. Meanwhile, in a saucepan, heat the Arlecchino pepper sauce with a ladle of cooking water. Season with salt & pepper. Drain the fusilli and toss them in the prepared sauce. Before serving, sprinkle some grated parmigiano reggiano cheese and chopped parsley.
