When we’re looking for a simple weeknight dinner we often turn to pasta. Mamma Agata’s tomato sauce (from Ravello, Italy) makes one of the best pasta sauces. We found this beautiful Fusilli al Ferretto pasta and had to try it! It’s a Calabrian shape traditionally made by wrapping the pasta around a knitting needle, and is perfect for spicy or meat sauces. We decided to spice it up!
The Italian peppers are key in our kitchen! We bring them back from Italy and use them in almost everything we cook. You can substitute red chili flakes, but we highly recommend ordering some Italian chilies. You can order some online here or here. They last forever in the pantry, but they don’t last long in our house since we use them so often.
To bring it all together, we topped it all off with some Grana Padano (c/o) cheese and basil. We served it alongside a full bodied red wine and simple salad. It’s so simple, anyone can do it!
- Simmer Mamma Agata's tomato sauce, covered, with 2-3 chilis for about 20 minutes. Remove the chilis.
- Salt your pasta water so that it tastes like the ocean. Bring to a boil and cook pasta one minute less than directed on the package for al dente. Reserve ¼ cup pasta water.
- Drain the pasta and add it back to the pan along with the reserved pasta water and enough sauce to coat the pasta.
- Simmer over low heat for 1-2 minutes, until the pasta is perfectly cooked.
- Plate pasta and allow to sit for one minute to emulsify.
- Top with cheese and basil.