Linguini with crunchy bologna and rosée sauce

Over high heat, warm olive oil in a large non-stick pan. Slide bologna pieces carefully into pan and cook, stirring, until cooked through. Add shallots and sauté till translucent. Add cream and bring to a boil. Add marinara sauce, mix well, season with salt and pepper, and keep warm.

Bring 3 litres of water to a boil in a big pot with a little salt. Cook pasta on high to “al dente” stage – 2 to 3 minutes for fresh pasta and 6 to 8 minutes for dry pasta. Drain, reserving a little cooking water. Do not rinse pasta.

Add cooked linguini and ½ cup pasta cooking water to sauce. Mix well and pour into pasta bowls, topping with parmesan and chopped parsley.