How to make Casarecce with spicy salami and ricotta in Napoletana sauce
Ingredients (2 serves):
- 160g Casarecce
- 1/2 jar Napoletana sauce
- 50g spicy salami, sliced julienne
- 0.5g saffron
- 1/2 garlic clove, chopped
- 20ml white wine
- 10g butter, unsalted
- 10g fresh basil, sliced
- 50g ricotta
- Extra Virgin Olive oil
- Rock salt for pasta water

Method:
1. Bring a large saucepan of water to a boil and then add rock salt (7g per liter of water).
2. Cook the Casarecce in the boiling water as per instructions on the box.
3. Heat a small amount of oil in a large fry pan, add salami and cook for 2 minutes or until golden. Add garlic and saffron.
4. Pour wine and allow the alcohol content to evaporate. Add the Napoletana sauce and simmer for 2 minutes.
5. Drain the pasta 2 minutes before the recommended cooking time, reserving a small ladle of cooking water.
6. Toss the pasta and cooking water together with the sauce to finish.
7. Stir the basil and ricotta together, mix until well combined then serve.

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