SERVES 4 READY in 25 minutes DIFFICULTY not too tricky
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
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!!
Frozen sprouts can also be used for this recipe, in the same quantity.