Fusilli with Capicola Sauce (Elephant Sauce)

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This sauce got its name from the saying: "filling enough to feed an elephant." This hearty dish will satifisfy all appetites.

Ingredients:

• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 3 cloves garlic
• 1/4 pound DeLallo Capicola, thinly sliced
• 1/4 pound DeLallo Pancetta, thinly sliced
• Hot chili pepper flakes
• 1 (24.3-ounce) jar DeLallo Imported Tomato Basil Sauce
• 1 (1-pound) package DeLallo Fusilli
• DeLallo Grated Pecorino Romano Cheese

Directions:

Heat the olive oil in a large saucepan. Add the garlic and chili pepper, then sauté until golden brown. Remove cloves and add the sliced meat to the oil. Cook until the edges begin to curl and brown. Pour in the tomato sauce, lower the heat and slowly simmer.

Meanwhile, bring 5 quarts of water to a boil. Once boiling, add salt, then pasta. Cook for al dente texture. Drain, reserving 1/2 cup of the pasta water.

Toss pasta in saucepan with sauce and cook together for 2 minutes to marry flavors.

Top with Romano and serve.

Serves 6 Printer-friendly version