Rotelle Seratta Recipe
"Spiral pasta with sautéed calamari (al olio) topped with RR Italian Peppers and grated Parmesan cheese" - Rose Romano
1 lb of Rotelle Pasta & 1.5 lbs of sliced Squid
3 tbsp Olive Oil & 2 tbsp butter
2 small Garlic Cloves
1 Shallot & 1/2 tsp Salt & Basil
3 tbsp of RR Italian Peppers
1 tsp of Romano Cheese
Cook 1 pound of rotelle pasta (al dente).
In large preheated pan, combine 3 TBS olive oil, 2 TBS butter, two garlic cloves and one shallot (both minced), ½ tsp each of salt and dry basil; saute on medium low two minutes, stirring (do not burn).
Add 1.5 lbs. of sliced squid (cleaned and drained) to same pan and cook on medium low until squid is tender (do not overcook).
Strain pasta, add to same pan, gently stirring all contents. Heat on very low one minute, stirring.
Place portions on dishes, sprinkle with 1 tsp grated Romano cheese. Top with 3 TBS of heated RR Italian Peppers.