Tagliatelle with Spicy Tomato Sauce and Salametti Vino Rosso




15 minutes


30 minutes

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  • 30 ml (2 tbsp.) olive oil
  • 1 small yellow onion, chopped
  • 180 ml (3/4 cup) Fantino&Mondello Red Wine Salametti, diced
  • 2 cloves Quebec garlic, peeled and chopped
  • 5 ml (1 tsp.) red chili flakes (or more to taste)
  • Salt and freshly ground pepper
  • 60 ml (1/4 cup) red wine
  • 1 can (796 ml) diced tomatoes
  • 375 g tagliatelle (or other long pasta of your choice)
  • 8 fresh basil leaves, chopped
  • Shaved Parmesan (to taste)


  1. In a large pot, heat olive oil over medium heat. Sweat the onion for 2 minutes, stirring frequently. Add the diced salametti, garlic, and crushed chili flakes. Cook for 2 minutes, stirring frequently. Season with salt and pepper.
  2. Deglaze with the red wine and reduce by half. Add the tomatoes. Bring to a boil then reduce heat and simmer for 20 minutes over low heat.
  3. While the sauce is cooking, boil pasta according to package directions. Drain and set aside.
  4. Add the cooked pasta to the tomato sauce and mix well. Garnish with fresh basil and shaved Parmesan. Serve immediately.

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