250 g Barilla Rigatoni
300 g spec, roughly chopped
2 garlic cloves, finely diced
1 pinch chilli flakes
200 ml Taltarni Blanc Des Pyrenees
410 g Ardmona Crushed Tomatoes
100 g pecorino cheese
- To a pot of boiling, salted water add pasta and cook for 11 minutes. Meanwhile add spec to a cold pan and cook for 4-5 minutes on a high heat.
- Add garlic, chilli and mix, the deglaze with wine continue to cook for 30 seconds before adding tomatoes, stirring to combine. Transfer pasta to pan, stir to coat.
- To serve, spoon onto a serving plate, grate pecorino cheese and garnish with micro herbs.