Pasta Curls with Chilli Salsiccia Fresca

Ingredients

• 500g pasta curls
• 600g Salssicia Fresca
• 100mL of pure olive oil, I acutally used a blend of sunflower and extra virgin olive oil with about 1 tablespoon of extra virgin and 4-5 of sunflower.
• 2 medium onions
• 2 teaspoons of dried chilli flakes
• 6 small green jalapeno chillies
• 4 cloves of garlic
• 1 large capsicum, roasted
• 2 teaspoons of smoked paprika
• 2 teaspoons of ground cumin
• 1 teaspoon of ground cloves
• 4 tablespoons of tomatoe paste
• 2 cups of sweet red wine, Lambrusco from a cask will do just nicely
• 1 425g can of diced tomatoes
• 1 800ml bottle of pulped tomatoes
• 6 large button mushrooms

Steps

1. Dice the roast capsicum and onions, the onions should be diced fairly large whilst the capsicum should be a finer dice.
2. Chop the garlic into pieces that are coarser than minced.
3. Slice the mushrooms, if the slices are large cut the slices in half.
4. Slice the jalapenos thinly.
5. Slice the salsiccia in half and remove the casing.
6. Dice the salsiccia into medium chunks, as big as the onions at most.
7. Heat the oil on high heat and fry the onions for 2 minutes.
8. Add the chilli flakes and continue frying for 2-3 minutes until the onions become translucent and acquire a slight golden tinge.
9. Add the jalapeno chillies and fry for another minute.
10. Add the garlic and fry for another 2 minutes.
11. Add the smoked paprika, cumin and cloves and fry for another 2 minutes.
12. Stir the tomato paste in and fry for another 2 minutes.
13. Mix in the can of tomatoes including the juice and stir for another minute.
14. Blend in the bottle of pulped tomatoes and reduce to a medium simmer for 15 minutes.
15. Add the mushrooms to the sauce and simmer for at least another 5 minutes until the mushrooms are tender.
16. Serve with the cooked pasta, blending the more liquid parts of the sauce with the pasta and spooning the chunkier parts on top.
17. If desired top with pepper and a grana cheese, I used pecorino pepato which as the name suggests has flecks of pepper thereby using just the one condiment.