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@malkakhanx22: #phirkabmilenge🤭 #fypp #trending

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Tuesday 08 September 2026 14:37:02 GMT
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Ingredients Kosher salt 3 to 4 ounces mixed charcuterie (any combination of the following: prosciutto, salami, soppressata, dried chorizo, mortadella, bresaola, speck or capicola), coarsely chopped or torn 1/2 cup loosely packed fresh parsley leaves plus 1/4 cup chopped fresh parsley 3 cloves garlic, crushed 3 tablespoons extra-virgin olive oil, plus more for drizzling Crushed red pepper flakes, to taste 1/2 cup dry white wine One 28-ounce can whole San Marzano tomatoes, crushed by hand 1 pound mezze rigatoni 1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving 1/3 cup freshly grated Pecorino Romano, plus more for serving Directions Bring a large pot of salted water to a boil. Pulse the charcuterie, parsley leaves and garlic in a mini food processor to make fine crumbles. Heat a large skillet or braiser over medium heat and add the oil. When hot, scrape in the charcuterie crumbles. Cook, stirring frequently, until the crumbles have rendered their fat and crisped up a bit, 2 to 3 minutes. Add 1 or 2 pinches of red pepper flakes (based on how spicy you want your sauce to be and if you’ve used any spicy charcuterie) and cook for a few seconds, then carefully pour in the wine. Simmer until reduced by half, a couple of minutes, then add the tomatoes and 1 cup of the pasta cooking water. Season with 1/2 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 15 minutes. When the sauce is almost ready, add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Add the pasta to the simmering sauce and toss to coat, adding a little of the reserved pasta water if it seems dry. Add the chopped parsley, drizzle with a little oil and toss again. Taste and season with salt, if needed. Remove the skillet from the heat and sprinkle with the grated Parmesan and Pecorino Romano. Toss and serve, passing more cheese at the table. Like, share and follow for more great recipes. #AHealthierYou #HealthyLiving #HealthyHabits #WalkingForHealth #recipesoftiktok
Ingredients Kosher salt 3 to 4 ounces mixed charcuterie (any combination of the following: prosciutto, salami, soppressata, dried chorizo, mortadella, bresaola, speck or capicola), coarsely chopped or torn 1/2 cup loosely packed fresh parsley leaves plus 1/4 cup chopped fresh parsley 3 cloves garlic, crushed 3 tablespoons extra-virgin olive oil, plus more for drizzling Crushed red pepper flakes, to taste 1/2 cup dry white wine One 28-ounce can whole San Marzano tomatoes, crushed by hand 1 pound mezze rigatoni 1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving 1/3 cup freshly grated Pecorino Romano, plus more for serving Directions Bring a large pot of salted water to a boil. Pulse the charcuterie, parsley leaves and garlic in a mini food processor to make fine crumbles. Heat a large skillet or braiser over medium heat and add the oil. When hot, scrape in the charcuterie crumbles. Cook, stirring frequently, until the crumbles have rendered their fat and crisped up a bit, 2 to 3 minutes. Add 1 or 2 pinches of red pepper flakes (based on how spicy you want your sauce to be and if you’ve used any spicy charcuterie) and cook for a few seconds, then carefully pour in the wine. Simmer until reduced by half, a couple of minutes, then add the tomatoes and 1 cup of the pasta cooking water. Season with 1/2 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 15 minutes. When the sauce is almost ready, add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Add the pasta to the simmering sauce and toss to coat, adding a little of the reserved pasta water if it seems dry. Add the chopped parsley, drizzle with a little oil and toss again. Taste and season with salt, if needed. Remove the skillet from the heat and sprinkle with the grated Parmesan and Pecorino Romano. Toss and serve, passing more cheese at the table. Like, share and follow for more great recipes. #AHealthierYou #HealthyLiving #HealthyHabits #WalkingForHealth #recipesoftiktok

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