Penne al sugo di gambero rosso e pistacchio

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

320 g Curved Spaghetti
1 jar of Red Shrimp and Pistachio Sauce
L'ugghie extra virgin olive oil to taste
Salt to taste
30g of chopped pistachios

  • Cooking time

    15

  • Difficulty

    Easy

  • Cost

    €

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Preparation

-Cook the pasta in salted water
-Heat the contents of the jar in a non-stick pan
-Turn everything with a wooden spoon and bring to the boil for a couple of minutes, then turn off the heat.
-Separate 4 teaspoons of sauce from the pan and set aside.
Drain the pasta al dente and add it to the remaining sauce
-Mix everything well
-Plate, garnishing with the teaspoons of sauce set aside previously and, if desired, a sprinkling of fresh parsley and chopped pistachios.

Suggestions

Always keep a little cooking water aside so you can soften both the sauce and the dish in general to your liking.
The ingredients, in perfect harmony, will transport you to the land of Sicily, leaving you fantastically amazed.

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