Paccheri Pasta with Artichoke Ricotta Tomato Pasta Sauce
Cooking time: 15
Impressive pasta in a matter of minutes suitable for the complete beginner
Step 1 - Boil the water
Heat plenty of water in a saucepan (1l for each 100g of pasta if possible).
Step 2 - Add salt to the water
When the water reaches boiling temperature add a generous helping of salt, (around 1 teaspoon for every 1 litre of water).
Step 3 - Add the pasta
Add your pasta to the water. Make sure the water is boiling and brought back to the boil quickly once the pasta has been added.
Step 4 - Heat the sauce
While the pasta is cooking, heat the SEGGIANO Artichoke, Ricotta, Tomato Pasta Sauce in a sauce pan.
Step 5 - Don't overcook it!
Do not over cook your pasta, many Italians choose to drain their pasta 30 seconds before the recommended cooking time to maintain a firm “al dente’ texture.
Step 6 - Combine the pasta and sauce
Remove half of the sauce before adding the well-drained pasta to the sauce pan and combining the two together.
Step 7 - Don't add Olive oil!
Do not add olive oil to your drained pasta, as this allows the pasta to absorb all the flavour directly from the hot sauce.
Step 8 - Finishing touches
Top up with the rest of the sauce and a few drops of fresh extra virgin olive oil, and some grated parmesan cheese, moments before eating.
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