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Creamy Calabrian Chilli Lumaca Rigata
The most delicious recipe for those who love a little bit of heat in their pasta dishes!
30 minutes
2
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.