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THE CHEF’S COMBINATIONS
PENNE RIGATE WITH TOSCANO RAGÙ
You can’t go wrong with simple recipes.
HOW TO PREPARE A GREAT PLATE OF PASTA
Prepared exclusively with Tuscan ingredients, Toscano Ragù is made to complement pasta with a strong texture, like our PENNE RIGATE.
2 MEDIUM PORTIONS:
160 g of PENNE RIGATE
A 180 g jar of TOSCANO RAGÙ
50 g of grated Parmigiano Reggiano cheese
Freshly ground black Pepper
25 g of Tuscan Extra-Virgin Olive Oil
Fresh Thyme leaves
10 g of coarse Salt
Put at least 2 liters of water to boil on the stove. When it boils, add 10 g of coarse salt and add the pasta, letting it cook with a low flame for 5 minutes. Drain it, put aside the boiled water, and complete the cooking in the pan with the Toscano Ragù for about 2-3 minutes. If necessary, add a little boiled water; the consistency should be creamy.When done, add the oil, the thyme and a pinch of fresh ground pepper. Whisk it properly, plate it up and add the parmesan.
100% Wonderful, tasty and scented pasta dish from Tuscany’s woods!
For other cooking methods read the following suggestions.
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the video recipe
techniques & methods
the chef's cooking
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method
tradizional
COOKING TIME
7 minutes (al dente)
WATER REQUIRED
1 litre of water for 100g of pasta + 10g of salt
DIRECTIONS
The most classic cooking of Italian cuisine
method
passive cooking
COOKING TIME
In boiling water 2 minutes + 6 minutes off the heat
WATER REQUIRED
1 litre of water for 100g of pasta + 10g of salt
DIRECTIONS
Ideal cooking to save energy
method
risotto type
COOKING TIME
In boiling water 4 minutes + 5 minutes in the sauce
WATER REQUIRED
1 litre of water for 100g of pasta + 10g of salt
DIRECTIONS
Add cooking water to maintain creaminess
method
one pot pasta
(2 portions)
COOKING TIME
12 minutes directly in the sauce
WATER REQUIRED
500 ml of water for 160g of pasta
+180 g of Toscano Ragù
+ 10 g of EVO Oil + 5 g of salt
DIRECTIONS
With very acidic ingredients
cooking time may be longer
