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Creamy Linguine in Tomato Sugo
Our Linguine leans on extra-virgin olive oil and patience: deeply savory and worth the wait, then finished in Tomato Sugo.
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Free recipe
Skillet Risotto al Forno
Skillet Risotto al Forno -- balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb risotto
- 1 tbsp extra-virgin olive oil
- 2 tsp garlic
- 1 medium Parmesan
- 1 lb fresh basil
- a pinch kosher salt
- 4 oz cracked black pepper
- to taste flaky salt
Method
Step by step
- Salt your pasta water until it tastes like the sea and get it boiling.
- Start the sauce so it is ready the moment the pasta is: garlic in warm oil, then the rest.
- Pull the pasta a minute early and let it finish cooking right in the sauce.
- Loosen with pasta water until glossy, then serve at once with plenty of Parmesan.
Keep cooking
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