Cucina Antica - specialità italiane - condimenti per pasta

Garganelli alla boscaiola


garganelliboscaiola
Ingredients:

(for 3/4 people): 350 g garganelli 1 jar of Sugo alla Boscaiola 4 curls of butter dry white wine pepper parmesan (or pecorino) cheese.


Preparation:

Cook the garganelli in lots of salted water. Sauté the Boscaiola sauce quickly in the frying pan with some curls of butter. Evaporate a drop of white wine, drain the garganelli when they are still al dente. Toss the pasta with the sauce, add pepper and sprinkle with grated cheese.


Difficulty: Easy

Preparation time: 10 minuti


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