Spaghetti All’amatriciana with Mortadella Bologna PGI

Method:

Heat a tablespoon of oil in a saucepan, then add the chilli pepper and diced mortadella.

Brown the Mortadella Bologna PGI to make it crispy.

Remove the Mortadella Bologna PGI from the pan and keep it warm. Meanwhile, add the crushed tomatoes to the saucepan and cook them for 5 minutes.

Bring salted water to boil in a large pan then add the spaghetti

Cook the spaghetti in a large pan of salted water and  drain them when they are “al dente”.

Toss the spaghetti in the sauce, then add the mortadella and grate the Pecorino cheese on top.

Mix everything together and serve hot.

Ingredients:

• 320 g of spaghetti
• 80 g of Mortadella Bologna PGI
• 300 g of crushed tomatoes
• 60 g of Pecorino cheese
• 1 tbsp of extra virgin olive oil
• 1 chilli pepper
• Salt

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