To start the “Pipes Pastas Romero” recipe, cook the Pipes pasta in plenty of boiling water with a tablespoon of salt and a pinch of olive oil. For the sauce, crush the garlic with the peppercorns.
Add the thyme, pepper and the garlic mixture, leave for a couple of minutes over medium heat. Add the cheeses at the same time as adding the wine and cream, mix and stir. Blend the cheese mixture until obtaining a smooth sauce, set aside.
Once the pasta is ready, place the sauce over very low heat. Drain the Pipes pasta and add it to the hot sauce. Serve.
Place oil in a not very deep clay pot and heat it; when it starts to smoke, add the finely chopped onion.
When the onion is golden, add the cuttlefish cut into small cubes and sauté for five minutes. Add the peeled and chopped tomatoes, paprika and the washed monkfish cut into small pieces. Lower the heat, add the Pipes noodles and sauté well until they take on color.
Heat the fish broth and crush in a mortar the garlic cloves, parsley and a little broth. First pour the mortar mixture over the Pipes noodles and then add the broth, seasoning with salt and saffron. This is how we finish the “Pipes Pastas Romero”.
