Spaghetti with Spicy Pomodorina Sauce
Leonardo Pellacani
Gluten-free
Menù 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
