Pici dressing sauces
Ingredients:
For Cacio e Pepe sauce
• 200g of Pecorino Romano cheese
• 4g black pepper grains
• Pasta cooking water
For Garlic and Tomato sauce
• 400g tinned tomato pulp
• 6 cloves garlic
• Extra-virgin olive oil, as needed
• Freshly-grated Parmesan cheese, as needed
• Parsley or basil to taste
• Salt to taste
For Cacio e Pepe sauce
• Grate the Pecorino cheese and ground roughly the black pepper grains.
• Take a large bowl and add two tablespoons of cooking pasta water.
• Add the black pepper and let it rest for 2 minutes.
• Take another bowl and add the grated pecorino cheese, add 200ml of pasta water.
• Stir vigorously with a whisk. The consistency should be more pasty than creamy.
• Add the cooked pasta to the large bowl containing the pepper.
• Mix well and add the pecorino cream.
• Keep mixing for 1 minute and if needed add some cooking liquid.
For Garlic and Tomato sauce
• Finely mince garlic.
• Heat sauté pan with small amount of olive oil.
• When heated, add minced garlic and allow to cook until lightly golden brown.
• Add tomato pulp, parsley or basil and adjust to taste with salt.
• Allow to cook on low for at least 1 hour. If sauce is too reduced during cooking period, add small
amount of water and continue cooking.
