- SQUARE PEN "CRUSCO AND CACIO"
Penne Rigate Bioland 400 gr
Senise cruschi peppers n. 8
Oil evo q.b.
Garlic clove n. 1
Cacio ricotta q.b.
Boil the water, salt and cook the pasta.
In a pan pour plenty of oil, bring to 155 ° C, submerge the peppers for a few seconds, remove from the pan and leave to cool in a container to make them crisp (crisp).
In another pan pour 6 tablespoons of oil and a teaspoon of garlic flavored oil; crumble the peppers cruschi in oil, drain the pasta and pour into the pan adding, if necessary, a little 'cooking water of the pasta.
Serving: place the Square Pen in a pastabowl dish, grate over a sprinkling of ricotta cheese and serve.