Pasta with Rovagnati Hot Soppressata
Pasta with Paolo Rovagnati Hot Soppressata, Tomatoes and Parmigiano is the best way to taste our spicy salame from Italy.
Ingredients
- 500 g maccheroni
- 1 package sliced Paolo Rovagnati Hot Soppressata
- 3 cups tomato sauce or peeled tomatoes
- 1 glass white wine
- Chili flakes (optional)
- Basil leaves
- Salt and pepper
- Olive oil
- Ground Parmigiano Reggiano
- 20 green olives
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