Spaghetti all' Elsa


  • 1 cup grated Parmigiano-Reggiano
  • 2 tablespoons butter, cut into small pieces
  • Several leaves basil, torn or chopped, a handful
  • 1 (28-ounce) can crushed tomatoes (recommended: San Marzano), plus 1 (14-ounce) can
  • 1/3 cup chicken stock or white wine, eyeball it
  • ½ to ¾ teaspoon red pepper flakes
  • 3 cloves garlic, crushed
  • + 3 more ingredients
    • 3 tablespoons extra-virgin olive oil, 3 turns of the pan
    • 1 pound Italian imported dried spaghetti
    • Salt

1. Bring a large pot of water to a boil. Salt the water and add pasta. Cook to al dente, with a bite to it.

View full recipe at SpringPad


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