Spaghetti alla Ventricina

Method

1. Remove the skin from the ventricina: if it is hard, wrap it in a damp cloth for 10-15 minutes to make it easier.
2. Cut the ventricina into thick slices, then into strips, and finally into cubes.
3. In a cold pan, add a drizzle of garlic oil (or Power oil).
4. Add the cubed ventricina, turn on low heat, and warm gently without frying.
5. Add a tablespoon of tomato concentrate (or passata) and a little hot water; stir to create a sauce.
6. Meanwhile, bring a pot of salted water to a boil (coarse salt, about 10g per liter).
7. Add the spaghetti and cook for half the package time (e.g., 6 minutes if the pasta requires 12 minutes).
8. Drain the spaghetti al dente and transfer to the pan with the sauce; add a ladle of pasta water.
9. Continue cooking in the sauce for another 6 minutes, stirring gently, adding more pasta water if needed.
10. Finely chop the parsley (rough chop).
11. When the pasta is done, plate it and spoon some sauce over.
12. Sprinkle with crusco pepper powder, rosemary powder, and chopped parsley.