Fusilli pasta with three colours peppers


Leonardo Pellacani

Serve 6

Cook the fusilli in boiling salted water until al dente. Meanwhile, cut the semi-dry peppers into strips. In a saucepan, heat a little extra virgin olive oil and break down the anchovy, add the salsadoro and continue to simmer, adjusting the consistency of the sauce with a little pasta cooking water. At this point, drain the fusilli and toss them in the prepared sauce. Incorporate the chopped peppers. Transfer the pasta on plates with a sprinkle of chopped parsley.

Utilizzare Pasta riportante in etichetta la dicitura senza glutine.