The Pasta alla Sciaguratella is a typical first course of Neapolitan cuisine, made in a few minutes.
The name of this recipe comes from the word ‘sciagurato’, usually referring to a person who doesn’t care about things or themselves; in this case, therefore, it’s meant for a dish suitable to make a quick lunch.
To make this dish, you first need to prepare a sauce with garlic and peeled tomatoes; when the pasta is cooked, it should be combined with butter melted with chili pepper and basil; then the sauce and some cooking cream are added.
With a rich and tasty seasoning, this recipe will delight your guests!
For more traditional recipes, check out the collection First Courses of Italian Cuisine
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 1 clove garlic
- 5.3 oz peeled tomatoes
- 0.4 cup cooking cream
- 3.5 oz butter
- 1 chili pepper
- to taste basil
- to taste extra virgin olive oil
- to taste salt
Steps
To make Pasta alla Sciaguratella, pour a dash of extra virgin olive oil and a clove of garlic into a pan.
When the garlic is slightly golden, also add the peeled tomatoes and let them cook in the pan for about ten minutes.
In another pan, melt the butter over low heat with chopped chili pepper and a few leaves of basil.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente), drain it and pour it into the pan with the butter.
Stir and then add the previously prepared sauce. Mix and finally incorporate the cream.
Serve the Pasta alla Sciaguratella and enjoy your meal!
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