Ingredients
- 250 gr Tagliolini without gluten Gusti Toscani
- 50 gr of 'Nduja (typical Calabrian sausage) di Spilinga (make sure the label says "GLUTEN FREE")
- 2 Shallots
- 60 ml Extra Virgin Olive Oil
- 1 tablespoon of Water
- 150 ml of tomato puree
- Salt to taste
Directions
Peel and finely chop the shallots.
Pour the oil into a small non-stick frying pan and add the shallots, letting them wilt over a very low flame, adding the water little by little to prevent them from burning.
As soon as the liquid has been absorbed, add the 'nduja without the casing and let it melt well. Add the tomato and salt to taste.
Cook the tagliolini in another pan and, when there is one minute left to cook, add the sauce and allow the pasta to take on flavour. Serve immediately.
