Cucina Antica - specialità italiane - condimenti per pasta

Garganelli alla boscaiola


(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.


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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