- In a medium sized sauté pan on high heat. Add olive oil and the soppressata or calabrese. Cook for 1-2 minutes.
- Add the garlic, white onion, mushroom, green bell peppers and cherry tomatoes. Sauté all the vegetables for 2-3 minutes.
- Add the soy sauce, sesame oil, ponzu and ketchup. Cook for 1-2 minutes.
- Deglaze with white wine and reduce by ½. Turn the heat down to low/medium.
- Cook the ramen for 2 minutes in lightly salted water or if using spaghetti follow the cooking instructions.
- Add the cooked noodles to the vegetable mix in the sauté pan.
- Add basil, butter and Parmigiano.
- Cook on low heat for 1-2 minutes until the Parmigiano is melted into the sauce. Adjust final seasoning with salt and fresh ground black pepper.
- Plate the pasta in a bowl and top it off with basil and freshly grated Parmigiano.
Recipe created in partnership with Chef Robbie Felice.
