Pasta
Pici dressing sauces
Recipes for Delicious and Easy Pici Pasta Sauces to Elevate Your Dinner Game
Recipes for Delicious and Easy Pici Pasta Sauces to Elevate Your Dinner Game
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
• 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.
• 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.
4.8 13 reviews
Never worked with dough like this before. It felt wrong under my hands for about five minutes and then suddenly it felt right, exactly as the step said it would.
The version we ate over there was heavier, or perhaps we simply ate more of it. This one is more balanced and I think I prefer it at home. I am told at home that this is heresy.
Halved everything because there are only two of us. The proportions scale down cleanly, which is not always true.
Very forgiving. It went too thick on me, a spoonful of liquid at the end and it came right back.
