PASTA
Size: 320g
Ingredients: Durum wheat semolina rimacinata flour, Eggs, Flour white 00, Heavy 35% cream (cream, milk, carrageenan, cellulose gum, mono and diglycerides, polysorbate 80), Ricotta cheese (pasteurized cow's milk whey), Bechamel sauce (milk, flour, butter, salt), Parmigiano (cow's milk), Fontina Cheese (cow's milk), Gorgonzola Cheese (cow's milk), Mascarpone cheese (cow's milk), Pecorino Romano cheese (sheep's milk), Grana Padano cheese (cow's milk), Salt, Turmeric.

SAUCE
Size: 100 mL
Ingredients: Plum tomatoes (peeled tomatoes, tomato juice), Onion, Extra virgin olive oil, Salt, Basil, Garlic.

TOPPING
Ingredients: Parmigiano cheese.

Contains: Egg, Milk, Wheat.

PASTA


SAUCE

1. Place 2 frozen pucks of POMODORO sauce in a saucepan with a lid on over medium heat. Cook for 7-10 minutes or to desired temperature.
2. Separately, fill a medium-sized pot with 2.5L of water and a Teaspoon of salt. Bring to a boil over high heat.
3. Add pasta to boiling water, cook for 4-5 minutes or until al dente. Stir regularly.
4. Strain the pasta and mix it with the sauce in the saucepan.
5. Add a pinch of salt and black pepper. Toss gently to coat.
6. Finish with a sprinkle of Parmigiano cheese. Buon appetito!