Classic pomodoro

FUSILLONI WITH SLOW-COOKED TOMATO SAUCE AND FRESH RICOTTA

Ingredients:

  • 1 pot of fresh fusilloni

  • 1 pot of POMODORO sauce

  • 1 small pot of Parmigiano Reggiano

  • 1 small pot of FRESH RICOTTA or Optional fresh stracciatella

Equipment:

  • 1 medium saucepan

  • 1 medium pot

  • 1 wooden spoon

  • 1 strainer

  • 1 pair of tongs

Allergens: Gluten, Milk/Lactose.

Step 1:

Add the fresh maccheroni to boiling water and set a timer for 2 minutes.

Stir them every so often so they don’t stick!

Step 2:

In Parallel, pour the pot of pomodoro sauce into a separate saucepan and warm it up over a medium heat.

Step 3:

Once the pasta is cooked, drain it, keeping a small amount of cooking water in the pan, then add the pasta to the warm pomodoro sauce.

Step 4:

OFF THE HEAT, ADD MOST OF THE PARMIGIANO REGGIANO and STIR IT THROUGH UNTIL THE PASTA IS EVENLY COATED AND THE CHEESE IS MELTED.

Step 5:

PLATE UP AND FINISH WITH THE LAST OF THE Cheese.

If you ordered optional stracciatella, add it now instead of the ricotta.

BUON APpETITO!