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Penne Rigate with red sauce and Pecorino (con Sugo Rosso e Pecorino)
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(Recipe ID: 177)
Serves 6
Preparation time: 10 minutes; Cook time: 20 minutes
Source: Vito De Carolis
In this recipe pasta is served with a wonderful red sauce made with fresh basil, tomatoes and Pecorino cheese.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 pound Penne Rigate Pasta *
- 1 Large onion, cut lengthwise and thinly sliced
- 2 Garlic cloves
- 1 tablespoon Hot chili flakes *
- 1 pound Red tomatoes, pulped *
- 10 Large fresh basil leaves
- 1 cup Fresh Pecorino cheese, grated
- Fine sea salt to taste *
- 1 1/2 gallons Cold water
- 4 tablespoons Coarse sea salt *
- 4 tablespoons extra virgin olive oil *
Instructions
- Warm the extra virgin olive oil in a large nonstick frying pan over low heat; add onion, garlic, and hot chili flakes, cook 5 minutes at medium heat, stirring occasionally.
- Add the pulped tomatoes and cook at low heat for 15 minutes, stirrinig occasionally.
- In a large pot, bring 1 1/2 gallons of water to a rolling boil.
- Add the coarse sea salt (4 tablespoons), then add the pasta and cook until al dente.
- Drain well in a colander (reserving 1 cup of the pasta water to adjust the sauce).
- Add pasta and the reserved pasta water to the sauce, combine, cook for 45 seconds then add basil and Pecorino cheese, mix well to combine all ingredients and serve.
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