Southern Italian - add sliced hard boiled eggs and tiny fried meatballs when combining the meat sauce with the cooked pasta.Avoid long thin pasta like spaghetti or linguini. Any tubular pasta especially if it has ridges is really good. Pasta - you can use other types of short pasta like ziti or penne.Cheese - use smoked scarmosa or other smoked cheeses instead of mozzarella to give the pasta that wonderful wood smoked taste!.Spicy - add red pepper flakes to the sauce to introduce some chili heat into the dish.Don’t buy a sausage that’s full of fillers like breadcrumbs and other starchy products. Italian sausage - use any quality sausage that you like the taste of.Don’t forget to salt the cooking water for the pasta! Substitutions Hint: be sure to taste the sauce and season well with salt and freshly ground pepper. Sprinkle on extra cheese and bake 320✯/180✬ for 25 minutes. Combine pasta, mozzarella cheese, pecorino cheese and cooking water into the sauce. Cook the pasta but drain when very al dente, reserving some cooking water.Add tomato passata, reduce the heat and simmer partly covered for 30 minutes.Fry onion until golden then add skinned and crumbled sausage and ground pork.It’s also important to salt the pasta water well. Salt and freshy ground black pepper - be sure to taste the meat sauce and season well with salt and pepper.Pecorino Romano cheese - again grate your own cheese unless you have a good delicatessen that will grate it freshly for you.Avoid the pre-grated cheese because it contains preservatives to prevent clumping and this also means the cheese won’t melt as well.
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