Apart from the plate, which isn’t just crooked but downright battered, Pennette alla sciaguratella are delicious — more delicious than you can imagine!
They’re a simple, economical, extremely creamy and appetizing dish, also very quick to prepare, and they have absolutely nothing to do with being ‘sciaguratello’ — haha!
I found recipes with parsley as the herb and others with basil… well, it’s up to you: basil might give a stronger scent and aroma, but even like this… it’s a blast!
I presume Pennette alla sciaguratella are from Campania or specifically Naples and they belong to those quick ‘sciuè sciuè’ preparations that often become the most delicious and intriguing sauces.
These penne alla sciaguratella were my and Andrea’s lunch and we promised to make them again and to keep a note of this sauce that is creamy, very easy, and that goes well with all short pasta shapes.
If you’re looking for tasty and quick first courses I also suggest:
SPAGHETTI WITH PISTACHIOS AND SHRIMP
QUICK PASTA WITH TUNA, PEAS AND CREAMY CHEESE
QUICK PASTA WITH TUNA AND CHERRY TOMATOES
PENNETTE ALLA SCIAGURATELLA
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Seasonality: All seasons
Ingredients
- 11 oz penne rigate
- 1 cup finely crushed tomato pulp (very fine, from Conad)
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1 cup cooking cream, sterilized, 23% fat
- to taste chopped parsley
- to taste salt
- to taste pepper
Tools
- 2 Pots
- Skillet
- Spoon
- Scissors
- Colander
- Kitchen scale
Preparation
For the very easy preparation of this delicious first course, the PENNETTE alla Sciaguratella, I put the extra virgin olive oil in a large skillet that will also be able to hold the short pasta, the pennette, once cooked and ready for the sauce.
I crush the garlic cloves with a firm hand and add them to the skillet, letting them brown over medium heat.
I remove the garlic and add the finely crushed tomato pulp, letting it simmer over low heat to develop flavor for 7-8 minutes.
In a pot, I put the salted water for cooking the pasta and bring it to a boil.
In a second saucepan I put a knob of butter and chili pepper to taste and, letting the butter melt, I richly flavor the liquid, then turn off the heat.
When the water boils, I add the pasta and cook it al dente.
I drain the penne when they’re ready for the sciaguratella sauce and initially toss them into the spicy butter, letting them absorb flavor for a couple of minutes over medium heat.
I reheat the skillet with the tomato pulp, add the cream, season with salt and pepper, then pour in the pennette flavored in butter and chili.
I toss the pasta: I really have to blend it with the sauce so that it coats the penne, making them very appetizing and full of flavor!
I add an abundant chopping of parsley and let myself be enveloped by the aroma rising from the pot… oh my, how good pennette alla sciaguratella are!!!!!!!!!
Enjoy your meal!
Annalisa
If you’re in a hurry but want to eat well, check out my collection of first courses ready in 20 minutes!
