Spaghetti with Spicy Pomodorina Sauce

chef

Leonardo Pellacani

Gluten-free

Gluten-free

Other Ingredients

500 g. Spaghetti

q.s. Salted Ricotta , Shaved

q.s. Wild Fennel

q.s Marjoram

Serve 6

Cook the spaghetti in boiling salted water until al dente. In a saucepan warm up the Pomodorina then add in the Chili pepper sauce until the desired spiciness is reached . Toss the spaghetti in the sauce, serve with shaved salted ricotta. Garnish with a sprig of fennel, marjoram leaves and a drizzle of extra virgin olive oil.

 


Use Gluten Free Spaghetti