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.

Nicola potato, pumpkin, '00' flour (wheat), eggs, salt, butter, vegetable stock (water, onion, carrot, celery, garlic, thyme, sage, oregano), sage, salt, xanthan gum.

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