Serves 4
Directions
- 1Start boiling the pasta, as the sauce preparation is very fast.
- 2In a pan, sauté the finely chopped garlic with a drizzle of olive oil.
- 3Add the peeled tomatoes, a pinch of salt, and cook slowly, breaking all the tomatoes with a fork.
- 4Remove the garlic after it has released its aroma.
- 5Turn off the heat and add the cream, mixing to create a pink sauce.
- 6Turn the heat back on and bring the sauce to temperature.
- 7Drain the pasta when it is al dente, reserving some pasta water.
- 8Add the pasta to the sauce and sauté for about a couple of minutes.
- 9Add a cube of butter and melt it slowly.
- 10Turn off the heat and add the well-drained, cubed mozzarella, mixing quickly until it melts and becomes stringy without getting watery.
Ingredients
- 400 g paccheri
- 400 g peeled tomatoes
- 200 ml cooking cream
- 200 g mozzarella (preferably fiordilatte)
- 1 garlic clove
- q.b. extra virgin olive oil
- 1 knob butter
- q.b. salt
- q.b. pepper
Equipment
pan
Tips
- Rinse the jar of tomato product to get all the product out.
- Do not blend the tomato; break it by hand or crush it for a better flavor.
- Remove the garlic after it has discharged its perfume.
- Add cream off the heat, as it doesn't need to be cooked, to create a pink sauce.
- Melt butter before adding mozzarella.
- Melt mozzarella off the heat with the residual heat of the pot to prevent it from becoming watery.
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