The reinterpretation of a classic recipe, with a smooth, harmonious taste. Recommended for special occasions to surprise your guests.
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INGREDIENTS |
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Pennette Rigate Barilla |
350 |
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g |
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Whipping cream |
200 |
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g |
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Butter |
20 |
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g |
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Sweet mustard |
1 |
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teaspoon |
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Vodka |
3 |
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tablespoons |
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Grated Parmigiano Reggiano cheese |
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to taste |
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Salt |
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to taste |
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Fresh ground pepper |
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to taste |
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Red pepper |
1 |
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PREPARATION |
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Brown the peppers (cut into strips) in the butter, then add salt when cooked. |
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| 2. |
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In a bowl, blend the cream with the mustard, salt and pepper, then stir in the peppers and the vodka. |
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| 3. |
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Cook the Pennette Rigate Barilla in abundant salted water, drain then dress with the vodka sauce. Sprinkle the plates with Parmigiano Reggiano cheese and serve. |
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CHEF'S NOTE |
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For a stronger taste, use Dijon mustard.
Add a tablespoon of finely chopped chives to give the dish some extra colour and zest. |
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Accompany this sweet, aromatic dish with a medium-bodied dry white wine, such as a Muller Thurgau Val D'Aosta or a Vermentino di Sardegna. |
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