Low Vitamin D And Ferritin

FUSILLI FILLET OF PORK WITH PEPPER SAUCE WITH

Today I made lunch for me than for my wife, influenced, and my mother-in-law that every time you have to sit at the table has the expression draws to a scaffold and that as you give the mini (really mini) portions will always have some advances that inevitably ends up giving the dog thinking that we do not see.
Imagine then the excitement that I had to prepare something that would please everyone.
the end I opted for this pasta and, unbelievable, really liked my wife that loves spicy but, more importantly, my mother-in-law has eaten it all clean with the bread, too the pot.
Ah Daisy, I'm sorry, this time fasting.

Fusilli with pepper sauce

INGREDIENTS (serves 4)

320 g of wheat fusilli

1
red pepper 1 large onion 1 can of peeled

chopped 1 clove garlic, Paprika
strong

2 anchovies
$
sage leaves Extra virgin olive oil Salt

big

PREPARATION

In a pan, put 3 tablespoons of EVO oil, a clove of garlic which has been taken off the core, anchovies, sage and onion chopped finely.
Sauté over medium heat.
Meanwhile, wash and clean the peppers removing seeds and white parts inside.
Cut into very small cubes and add it to the mixture.
salt water from the pasta and bring to a boil and throw in the pasta.
Add to the sautéed chunks of tomato and paprika (I can not point the dosage because of personal taste, so I put it).

Keep moist by adding the sauce if necessary with pasta cooking water.

Drain pasta a couple of minutes before the end of cooking, put it in the pan, season it with the sauce and finish the creaming adding water to cook the pasta you have kept aside.

Serve pasta in warmed plates and garnish with sage leaves