Ingredients: Per 4 servings
Put onto the heat a pan containing some tablespoons of oil and a knob of butter. Chop together some rosemary needles, pine nuts, onion and garlic and leave to soften over low heat. Adjust the salt, douse with the wine and allow to evaporate over high heat. Lower the heat again, flavor with a pinch of chilli, and continue cooking for 10 minutes more. Cook the pasta, drain when “al dente”, transfer to the receptacle containing the sauce and toss together for some moments. Serve finished off with some grated Pecorino.