Pasta Garofalo - Creamy Calabrian Chilli Lumaca Rigata

Creamy Calabrian Chilli Lumaca Rigata

The most delicious recipe for those who love a little bit of heat in their pasta dishes!

Preparation Time

30 minutes

Portions

2

Difficulty

Low

Ingredients

  • 160g Garofalo Lumaca Rigata

  • 1 Shallot

  • 2 Garlic Cloves

  • 2 Shallots

  • 100g Cherry Tomatoes

  • 3TBSP Olive Oil

  • 1 Bunch of Basil

  • 1TBSP Tomato Puree

  • 1TBSP Calabrain Chill Paste

  • 200ml Double Cream

  • 50g Parmesan Cheese

  • Salt and Pepper

Product used

Preparation

  • 1

    - Put a pan of salted water on to boil.

  • 2

    - Put a wide base saute pan on a medium heat, add the olive oil to the pan along with the chopped garlic and shallots. Fry for 1 to 2 minutes until soft.

  • 3

    - Add the cherry tomatoes and tomato puree to the pan and fry for a further 30 seconds, until a rich red oil is released from the puree.

  • 4

    - Add the calabrian chilli paste along with the cream, season to taste and then turn the heat to very low.

  • 5

    - Add the pasta to the boiling water until the pasta is al dente. Then add to the sauce and increase the heat, toss the pasta in the sauce, adding a little pasta water to achieve a creamy sauce.

  • 6

    - Finish with fresh torn basil and grated parmesan cheese.

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