500 g. Chitarra Spaghetti
q.s. Parmigiano Reggiano
Prepare the broth using the Menù product following the instruction on the package. Cook the chitarra spaghetti in boiling salted water. Meanwhile, in a saucepan with a drizzle of evoo cook the minced garlic and shallot together, then add the pepper sauce, the cheese cream and a little hot broth. When the ingredients are combined add in the saffron powder and the paprika. Season with salt & pepper. Drain the spaghetti and toss them in the prepared sauce, if necessary adjust the consistency with a little broth. Serve with grated parmigiano reggiano cheese and chopped parsley.