Pasta with spigarello

Pasta with Spigarello, Salami, and Fermented Chiles Pasta Spigarello (leafy green) Salami Hot sauce Butter (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Peel and discard the casing from the salami. Small dice.

2) Cook the pasta: - Heat a medium pot of generously salted water (like the sea) to the boil on high. Add pasta and cook, stirring occasionally, for 7 minutes.

- Add spigarello and cook for 30 seconds more.

- Drain pasta and spigarello, reserving 1/2 cup of the cooking water.

3) Make the sauce: - While the pasta cooks, heat 2 teaspoons oilve oil on medium-high until hot. Add diced salami and cook until aromatic and beginning to render some fat, about 1 minute.

- Add cooked pasta, spigarello, and the pasta cooking water and simmer until the liquid loosely coats the pasta.

4) Finish the dish: - Remove from heat, add butter and hot sauce and stir vigorously to emulsify.

- Divide the pasta between 2 bowls. Enjoy!