INGREDIENTS
- Sopressata 180g
- Penne 400g
- Roma Tomatoes 150g
- Bocconcini 150g
- Salt
- Olive oil
- Basil
PREPARATION
PASTA PENNE
- Place water in large pot and bring to boil
- Once boiling, add 1-2 small handfuls of rock salt
- Add the penne and cook for 11-12 min or as recommended by the package
- Commence cooking the sauce while the penne cook
SAUCE
- Cut the sopressata in 0.5cm thick slices and then cut into smaller streaks
- Drizzle some oil on pan and heat up
- Add the sopressata to the oil and cook at low heat for 7-8min or until the fat has become transparent and the meat has become crunchy
- Add the roma tomatoes and cook for 3-5min or until they have softened
- Turn the head off and add the bocconcini (may be cut in half if preferred)
FINAL STEPS
- Drain penne
- Add penne to the sauce (make sure it is still warm) and mix throughout
- Serve with parmesan and basil on top