Fry/toast some Paolo Rovagnati Hot Soppressata on a grill or in a pan with a drizzle of olive oil. Turn them frequently until the desired crunchiness is reached. Once finished, place them on a kitchen towel or kitchen paper to remove excess oil.

Once cold, select a few whole slices for the final decoration, while cutting the rest into cubes or strips.

For the sauce, with the remaining cooking oil (or more oil if desired), add half the sliced or cubed pieces of the fried salami, then add some white wine and cook for at least 3 minutes. Then add the tomato sauce or the peeled tomatoes and some chili flakes for some heat (optional).

Cook everything together for at least 15 minutes (stir occasionally) until the desired consistency is reached. Add some basil leaves at the end and adjust with salt and pepper.

After the pasta is finished cooking, add it to the tomato sauce (sauce should be off). If you prefer, add some grated parmesan and mix everything together.

Once plated, add 5 olives in each plate, season it with a drizzle of olive oil and place a whole crunchy salami on top of burrito while sprinkling the rest of the chopped salami on top of the pasta and around the plate. Add some fresh basil and grated parmesan, serve, and enjoy!