Pasta med salsiccia, vitlök och chili

• Olive oil0 as needed
• Red chili2 pieces
• Garlic cloves1.5 pieces
• Salsiccia250 g
• Pasta3 servings

METHOD

1. 01Finely chop the garlic and chili. Remember to remove the seeds from the chili for a milder heat, or leave some in for extra spice.
2. 02Remove the casing from the salsiccia and break it into small, bite-sized pieces.
3. 03In a large pan, heat a generous amount of olive oil over medium heat. Add the chopped garlic and chili. Sauté gently until fragrant, ensuring they do not brown or burn. Reduce the heat to medium-low (around 3-4 on a typical stove setting) and add the salsiccia pieces. Cook, stirring occasionally, for about 5 minutes, breaking up any large chunks. Then, reduce the heat to very low (around 1) to keep warm.
4. 04While the sauce is simmering, cook the pasta in heavily salted boiling water until al dente according to package instructions. Reserve about a cup of pasta water before draining.
5. 05Add the drained pasta directly to the pan with the salsiccia mixture. Toss well, adding a splash or two of the reserved pasta water to create a silky sauce that emulsifies beautifully with the olive oil. Serve immediately.