Recipe
Fusilli with Pork, Chilli, and Rio Nero Volture Wine
Inspired by the hot chillies of Basilicata and wine grown on the rich fertile slopes of an extinct volcano, this recipe was featured in Adam's Pasta Pilgrimage, season 1, episode 8. Recipe by Adam Swanson As seen on: Adam's Pasta Pilgrimage (Season 1: Episode 8)
Ingredients
- 1 packet San Remo Fusilli
- 1 tbsp Olive Oil
- 4 cloves garlic
- Half of a red chilli, finely diced
- 1 cup Rio Nero Volture red wine or similar
- 400gm minced pork
- 1 x 400gm can peeled tomatoes
- Salt
- Pepper
- Parmesan, to garnish
Instructions
- Cook pasta in boiling, salted water.
- Heat oil in a frying pan.
- Add garlic and chilli.
- Add pork to pan and cook until browned
- Pour in red wine and simmer until reduced.
- Add tin of peeled tomatoes and cook gently for 10 mins.
- Remove the cloves of garlic from the sauce.
- Drain pasta and add to the sauce.
- Mix through and season with salt and pepper to taste.
- Garnish with parmesan to serve.