Stop by at lunch on Saturday and you join us for our Staff Lunch.
This week’s lunch featured Quattrociocchi Chilli Peppers Pate tossed with ricotta and Rustichella’s Sagne e Pezzi Pasta.
What’s the recipe?
1 (500 gr) bag of Rustichella Sagne e Pezzi Pasta
1/4 C Quattrociocchi Chilli Peppers Pate
6-8 oz Ricotta
a slosh of pasta water
Excellent olive oil for finishing
It’s that easy!
