1. Bring the water to the boil in a large pot, salting it well. We suggest 1 litre of water per 100g of pasta and 2 teaspoons (10g) of salt per litre of water.
2. Blanch the pasta in the rapidly boiling water for 3 to 6 minutes, depending on your preference for an al dente texture.
3. Meanwhile, heat the sauce in a medium pan or saucepan. Bring it to a simmer, but turn off the heat before it reaches a boil.
4. Strain the pasta through a colander and toss gently through the sauce.
5. Arrange the pasta on a plate or in a bowl, spooning excess sauce over the top.
6. Sprinkle with pangrattato, torn sage leaves and grated or shaved cheese.
7. Buon appetito!
   

Chef's Tip – Keep a cup of pasta water from the pot just before you strain the pasta. You can use it to adjust the consistency of the sauce, one tablespoon at a time. For added flavour and crispness shallow fry sage in oil until the bubbles stop.

Pasta
‘00’ flour, ricotta (30%) (cheese whey (cow’s milk), cow’s milk, salt), free-range egg, parmesan, spinach (5%), cream, salt, pepper, nutmeg

Burro Bruciato
butter, vegetable stock (water, onion, carrot, celery, garlic, thyme, sage, oregano), sage, salt, xanthan gum

Pangrattato
sourdough bread (flour, water, salt), lemon, thyme, salt, olive oil

Grana Padano
milk, salt, microbial rennet, lysozyme from egg

As our pasta is an artisanal, handmade product, some natural cracks may appear. We assure you this is normal, and will still be delicious! Store at 5°C or below. Consume within two days of delivery or freeze. The Allegria kitchen is a multi-use kitchen, and while the utmost care is taken, we cannot guarantee zero traces of allergens.