Bucatini with Mostocoto and Laurel

Ingredients (serves 6):

1. 500g / 17,6 Oz Bucatini
2. 1 litre / Praesidium Mostocotto
3. 1 Small glass of brandy
4. 1 Cup extra virgin olive oil
5. 150g / 5,29 Oz Garlic
6. 4/6 Laurel leaves
7. 1 or 2 chili peppers
8. Salt to taste
9. Black Pepper to taste
10. Extra Virgin Olive Oil
11. Pecorino cheese (optional)

Instructions

1. Peel and chop the garlic cloves.

2. In a large sauté pan, heat extra virgin olive oil, add the garlic and the chili pepper until beginning to brown.

3. Add the brandy and cook until the liquid is reduced.

4. Place the mostocotto, laurel leaves, salt, and black pepper to taste.

5. Cook over low heat until the mixture is slightly creamy and the wine is reduced.

6. Cook the bucatini in a large pot with plenty of salty water, adding one teaspoon of extra-virgin olive oil and following the instructions indicated on the package.

   Once drained, place the pasta in the pan with the wine sauce and toss briefly.

7. Top with a laurel leaf and eventually sprinkle with Pecorino cheese and serve.