Pasta di Gragnano with spicy tomato sauce and burrata

Ingredients for 4 people

400g Pasta Vesuvio 
180g Sugo al peperoncino
4 tablespoons Basil Olive Oil
Salt
Optional - Burrata

Instructions

Fill a pot with water and heat on a stove. When the water boils, add salt. Wait 30 seconds and put the pasta in the pot. Wait the cooking time less one minute if you like “al dente”, stirring from time to time.
In the meantime, heat the "Sugo al peperoncino" in a large, deep cooking pan over medium heat and stir for 1-2 min.
When the pasta is ready, drain and put it into the cooking pan, stir for 1-2 min and remove from the heating. Serve with 1 tablespoons of Basil Olive Oil.

If the taste is too spicy, we recommend you to put a nice burrata on top or to mix the sauce with stracciatella or ricotta.


Products from this recipe

Olio di oliva al basilico - 250 ml

SFr. 12.90

Burrata - 100 gr

SFr. 4.00

Sugo al peperoncino - 180 gr

SFr. 6.20

Vesuvio - Pasta di Gragnano - 500 gr

SFr. 5.80

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