Caserecce pasta with Roasted Red Pepper Pasta Sauce
Are you looking for a recipe so easy and quick it breaks all the records? No, we’re not telling you to grab a pre-made...
Ingredients
Serves:
4
- 11.3 ounces whole wheat caserecce pasta
- 1 jar Vignoli Roasted Red Pepper Pasta Sauce
- 2 tablespoons Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
- Freshly grated PDO Pecorino Romano cheese to taste
- 320 grams whole wheat caserecce pasta
- 1 jar Vignoli Roasted Red Pepper Pasta Sauce
- 2 tablespoons Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
- Freshly grated PDO Pecorino Romano cheese to taste
Directions
-
Bring to a boil plenty salted water.
-
Add the pasta to the boiling water and cook it “al dente” (firm to the bite), following the time indicated on the package.
-
Drain the pasta and transfer it to a preferably warm bowl.
-
Add Vignoli Roasted Red Pepper Pasta Sauce and toss quickly but carefully.
-
Place the pasta into individual servings and finishing each dish with Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil and plenty of Pecorino Romano DOP.
-
Serve immediately.
- Bring to a boil plenty salted water.
- Add the pasta to the boiling water and cook it “al dente” (firm to the bite), following the time indicated on the package.
- Drain the pasta and transfer it to a preferably warm bowl.
- Add Vignoli Roasted Red Pepper Pasta Sauce and toss quickly but carefully.
- Place the pasta into individual servings and finishing each dish with Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil and plenty of Pecorino Romano DOP.
- Serve immediately.
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