375 g tagliatelle (or other long pasta of your choice)
8 fresh basil leaves, chopped
Shaved Parmesan (to taste)
In a large pot, heat olive oil over medium heat. Sweat the onion for 2 minutes, stirring frequently. Add the diced salametti, garlic, and crushed chili flakes. Cook for 2 minutes, stirring frequently. Season with salt and pepper.
Deglaze with the red wine and reduce by half. Add the tomatoes. Bring to a boil then reduce heat and simmer for 20 minutes over low heat.
While the sauce is cooking, boil pasta according to package directions. Drain and set aside.
Add the cooked pasta to the tomato sauce and mix well. Garnish with fresh basil and shaved Parmesan. Serve immediately.