SPICY SALAMI BAVETTE
INGREDIENTS (SERVES 4)
200g salami, cubed
1/2 packet of Barilla bavette pasta
250mL Ghost Rock pinot gris
1 cup Ashgrove cream
1 heaped tbs Hillfarm mild green peppercorn
handful of basil leaves
Put the salami in a cold pan then turn the heat on high.
While the salami is cooking place the pasta into a boiling pot of water and cook for 8 minutes.
Head pack to your pan with the salami and add the wine and let it reduce the whole way until a syrup is formed. Then add the cream, chilli flakes and peppercorns and let the cream reduce by half.
Transfer the cooked pasta and a few spoonfuls of the water to the sauce and turn the heat off.
Lastly add the basil leaves, once last stir through and serve.