Maccheroncini Del Cardinale Recipe
San Marzano Tomato Pink Sauce, Local Sausage, Pecorino Romano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the maccheroncini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the local sausage, breaking it apart with a spatula, and cook until browned and cooked through.
- 3
Add Tomatoes
Stir in the San Marzano tomatoes, along with their juices. Season with salt and black pepper. Simmer for about 10-15 minutes, allowing the sauce to thicken slightly.
- 4
Combine Pasta and Sauce
Add the cooked maccheroncini to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.
- 5
Serve
Serve the pasta hot, topped with grated Pecorino Romano cheese and fresh basil leaves.
