Rapa alla Napoletana con Fusilli di Rina

In the entire south of Italy, it is customary to extract the maximum possible flavour from a piece of meat - whether goat, lamb, pork, beef or a mixture - with the help of a tomato sauce, enhanced by spices, wine and chilli. This sort of ragu helps to flavour pasta of any kind, but especially pasta that is handmade. The fusilli made for me by my old nanny in Avellino epitomises the region’s culinary culture, and tastes just wonderful! Neapolitans also eat this sauce with ziti