Find The Recipe:
Pasta alla Zozzona
Ingredients:
- 400g of rigatoni pasta
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 can (400g) crushed tomatoes
- 1/2 cup grated Pecorino Romano cheese (360 kcal)
- Fresh basil leaves for garnish
Steps:
- Boil Pasta: Cook rigatoni according to package instructions. Reserve a cup of pasta water before draining.
- Sauté Aromatics: In a pan, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté until fragrant.
- Add Tomatoes: Pour in crushed tomatoes, season with salt, and simmer for 15 minutes.
- Combine Pasta: Toss cooked rigatoni into the sauce, adding pasta water as needed for desired consistency.
- Finish with Cheese: Sprinkle Pecorino Romano over the pasta, stirring to combine.
- Garnish and Serve: Top with fresh basil leaves, and serve this flavorful Pasta alla Zozzona immediately.
Enjoy this delightful Roman dish that captures the essence of Italian home cooking!
*Recipe on video and text may differ from each other!
How to cook Pasta alla Zozzona:
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