A first course rich in flavor that encloses all the tradition of our Rosa di Sant’Andrea, our passion and good food. It is perfect for those who want to taste the flavors of the past in a comfortable pasta.
A first course rich in flavor
Ingredients for 4 persons
350 g of pasta fusilloni
1 thick slice of Rosa di Sant’Andrea by I Cottinforno
Tomato sauce as to desire
Extra virgin olive oil as to desire
Salt as to desire
Pepper as to desire
Parmesan cheese (facultative)
Cut the Rosa di Sant’Andrea into cubes and bake in the oven. Pour a drizzle of extra virgin olive oil into a pan and incorporate the Rosa di Sant’Andrea previously cut into cubes, let it brown slightly, add the tomato sauce and if needed, add a pinch of salt.
Let the sauce cook and when it is almost cooked boil a pot of salted water and add the fusilloni pasta.
When the fusilloni are cooked al dente, drain and season with the sauce Rosa di Sant’Andrea. Grind a little pepper and sprinkle with Parmesan cheese on top.
This recipe can be made with the variant of adding the Rosa di Sant’Andrea cubed directly at the end of the preparation of the pasta by making it sauté in the pan with the pasta and tomato sauce for a few minutes, always adding a bit of pepper and Parmesan cheese.