Fusilli pasta in pepper sauce

chef

Leonardo Pellacani

Other Ingredients

q..s. Parmigiano Reggiano cheese

q.s. Salt and Pepper

q.s. Parsley, chopped

Serve 6

Cook the pasta in boiling salted water until al dente. Meanwhile, in a saucepan, heat the Arlecchino pepper sauce with a ladle of cooking water. Season with salt & pepper. Drain the fusilli and toss them in the prepared sauce. Before serving, sprinkle some grated parmigiano reggiano cheese and chopped parsley.