PENNE SCIUE-SCIUE
This Neapolitan recipe takes minimal time, but delivers maximum flavour. Fresh mozzarella lovers will rejoice when you make this pasta!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stefanofaita.com.
Cooking tools:
- Pot
- Saucepan
- Colander
- Wooden spoon
- Serving platter
- Chef's knife
- Cutting board
- Stove
- Measuring cup
Ingredients
- 454gr Stefano penne rigate pasta
- 648ml jar of Stefano arrabbiata sauce
- 200gr fresh mozzarella, drained, cut into 1-inch cubes
- 100g freshly grated parmesan
- 8 large fresh basil leaves, coarsely chopped
- 250gr of burrata cheese, hand-torn
- Olive oil (for drizzling)
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