Cook the vegetable in hot olive oil until turning slightly brown. Add the chilli and mortadella, pour over the wine, allow evaporation. Pour in the tomato and chicken stock, season to taste and set to simmer for 15 minutes. Meanwhile cook the pasta in plenty of boiling salted water. Toss the pasta into the ragout, sprinkle with parsley and pistachios. Serve piping hot with grated Parmesan cheese.
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