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. 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.

‘00’ flour (wheat), free-range egg

Sundried Tomato ( canola Oil, garlic, salt, herbs & spices, antioxidant (300) ), Roasted capsicum, pumpkin seeds, cashews, olive oil, salt, parmesan (pasteurised Cow's milk, salt, non-animal rennet, starter culture. Contains Enzymes) , parsley, '00' flour (wheat), Semolina (wheat), eggs