Fileja di Tropea with Ragú de Salchicha Calabresa y Tomate

The first Calabrian plate for excellence

The Fileja di Tropea is the Calabrian pasta par excellence: a short and twisted shape, threaded in bronze, which magnificently retains the rich and savory sauces. Combined with a Calabrian sausage ragú and tomato, it becomes an irresistible platter.

Ingredients

• 320 g of Fileja di Tropea trefilada en bronce
• 300 g of fresh Calabrian salchicha
• 400 g of peeled tomatoes
• 1 cebolla from Tropea
• 2 dientes de ajo
• Extra Calabrian virgin olive oil
• Tasted Calabrian guindilla
• Fresh Albahaca
• Rallado Calabrés pecorino
• Salt to taste

Preparation

1. Quitar la tripa a the sausage and desmenuzarla.
2. Sofreir la cebolla y el ajo en aceite 3 minuti.
3. Add the sausage and brown it for 5 minutes.
4. Incorporar los tomates, guindilla y sal. Cook slowly for 20 minutes.
5. Cook the fileja in salted water until al dente.
6. Skip and sauté in the sauce for 2 minutes.
7. Serve with albahaca and rallado pecorino.

Advice

The fileja trefilada en bronce has a rough surface which holds the sauce perfectly. For a more intense flavour, add a spoonful of Nduja to the ragú.