Brussels Sprouts Rigatoni

SERVES  4        READY in 25 minutes          DIFFICULTY not too tricky

INGREDIENTS: 

350 gr. Rigatoni

250 gr. Brussels sprouts (frozen, if you want)

60 gr. Spicy Salami, finely sliced

1 spig of fresh rosemary, leaves picked

1 shallot, sliced

Parmesan or Pecorino cheese to serve

Extra virgin olive oil

4 tablespoon sea coarse salt

Salt

DIRECTIONS:

• First of all, boil the Brussels sprouts in boiling salted water for a couple of minutes, then drain and cut them into quarters.

• Finely slice the shallot and fry it with rosemary in a pan with 2 tablespoons of oil. Pour the sprouts and cook over medium heat for 15 minutes. Add salt.

• In the meantime, put the salami in a non-stick pan over a medium-high heat without seasoning for about 4 minutes or until it becomes crispy.

• Cook your Rigatoni in the water used for the sprouts according to the package instructions, then drain them, holding a little cooking water. Add them to the pan with the sprouts, toss well to flavor them, adding a little cooking water if necessary.

• Serve with the slices of crispy salami and a grated parmesan or pecorino cheese.

Enjoy your meal!!

TIPS:

Frozen sprouts can also be used for this recipe, in the same quantity.