Preparation time: 10΄
Cooking time: 10΄-15΄
For 4 persons
Ingredients
500 gr. fusilli
3 tbsp. olive oil
350 gr. smoked pork “syglino” Manis
80 ml red wine
350 gr. Tomato Sauce Βasilico ΚΥΚΝΟS
1 green pepper
½ leek
1 tbsp. parsley (finely chopped)
1 tbsp. oregano (finely chopped)
200 gr. gruyere cheese (grated)
Salt, Freshly ground pepper
Preparation
On a cutting board with a sharp knife, cut the smoked pork “syglino” Manis and the green pepper into thin sticks and chop the leek.
Place a lot of salted water over high heat and cook the fusilli until al dente.
While the fusilli are boiling, place a deep non-stick pan on a high heat to heat up well and add the olive oil. Saute the leek together with the green pepper and the syglino until the leek becomes honeyed and the syglino releases its aroma.
Deglaze with the red wine and as soon as it evaporates, add the Tomato Sauce Βasilico ΚΥΚΝΟS and let it boil.
Add the fusilli, along with some of the water they were boiling in, and continue cooking until the pasta is set.
When the pasta is ready, add the chopped herbs, mix one last time and serve with the grated gruyere on top.