Caserecce pasta with Roasted Red Pepper Pasta Sauce

Are you looking for a recipe so easy and quick it breaks all the records? No, we’re not telling you to grab a pre-made meal, but to add our Biancolilla Monocultivar Extra Virgin Olive Oil and Roasted Red Pepper Pasta Sauce to your cart. By the time your water boils and your pasta is perfectly “al dente”, lunch or dinner will be ready.

Biancolilla Monocultivar Extra Virgin Olive Oil front of 16.9fl oz bottle

Ingredients

Serves:4

Imperial Metric

11.3 ounces whole wheat caserecce pasta
1 jar Vignoli Roasted Red Pepper Pasta Sauce
2 tablespoons Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
Freshly grated PDO Pecorino Romano cheese to taste

320 grams whole wheat caserecce pasta
1 jar Vignoli Roasted Red Pepper Pasta Sauce
2 tablespoons Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil
Freshly grated PDO Pecorino Romano cheese to taste

Preparation

Imperial Metric

Bring to a boil plenty salted water.
Add the pasta to the boiling water and cook it “al dente” (firm to the bite), following the time indicated on the package.
Drain the pasta and transfer it to a preferably warm bowl.
Add Vignoli Roasted Red Pepper Pasta Sauce and toss quickly but carefully.
Place the pasta into individual servings and finishing each dish with Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil and plenty of Pecorino Romano DOP.
Serve immediately.

Bring to a boil plenty salted water.
Add the pasta to the boiling water and cook it “al dente” (firm to the bite), following the time indicated on the package.
Drain the pasta and transfer it to a preferably warm bowl.
Add Vignoli Roasted Red Pepper Pasta Sauce and toss quickly but carefully.
Place the pasta into individual servings and finishing each dish with Vignoli Biancolilla Monocultivar Extra Virgin Olive Oil and plenty of Pecorino Romano DOP.
Serve immediately.

For this recipe you need

Roasted Red Pepper Pasta Sauce

Biancolilla Monocultivar Extra Virgin Olive Oil

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