Prep Time:
5 minutes |
Cook Time:
15 minutes |
Serves:
4-6 |
About the recipe
This recipe stems from one of my favorite dishes that I ate in Matera, Italy. One of the oldest cities in the world, this place is filled with ancient cave dwellings that have more recently been converted into hotels, home stays, bars, and restaurants. The restaurant that served this dish is called Trattoria del Caveoso and highlights the simple, classic dishes of Matera, Basilicata. I loved the creaminess of the the sauce in contrast with the sweet and crispy fried Cruschi along with the crunchy toasted pistachios.
(We sell these crispy peppers at Etto and beware they are expensive, you can also substitute with fried Guajillo peppers or for some spice hot chili flakes).
Ingredients
|
Mezzi Rigatoni pasta box
Preparation
- In a large pot, bring 4qt of water with 1-2tbl salt to a boil and cook pasta according to package instructions until al dente.
- Add cheese sauce to a large wok or skillet. Warm over very low heat until heated through. Add hot drained pasta and stir to coat with cheese sauce.
- Divide into bowls and garnish with crushed peppers and pistachios.
