Tagliatelle E Salami Con Parmesan

Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic
• 0.5 ½ chilli pepper (s)
• 10 slices salami, chorizo
• some butter
• 3 tablespoon oil
• 0.5 ½ bunch rocket
• 10 tomato (s), dried
• 1 pack pine nuts
• 250 g taliatelle
• 100 ml white wine
• 30 g parmesan, rated
• pepper, black

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Instructions

1. Prepare the tagliatelle in boiling salted water.
2. Meanwhile, heat the oil and butter in the pan. Finely chop the onion, cut the chilli pepper into fine slices, press the garlic and sauté everything in the pan. Cut the chorizo salami and the sun-dried tomatoes into strips approx. 1 cm thick and add them to the pan as well. Braise everything together for a while. Then deglaze with white wine and let it reduce.
3. Roast the pine nuts in a separate pan without oil. Wash the rocket. After the white wine has been reduced, take the pan off the hot stove and fold in the roasted pine nuts and rocket. Season with pepper to taste. Drain the cooked tagliatelle, add to the pan and mix everything together. Let everything steep briefly and serve. Garnish with parmesan cheese.