How to properly Tuscanyze your pasta

Do you know that there’s a way to instantly bring the Tuscan touch you desire to your pasta dish?

How many times while eating your pasta with meat ragù, you felt like something was missing…. Maybe the crispy part! Then you’re ready to bring some Tuscany in!

Just two things before we go: YES you can use whatever type of pasta you prefer with meat sauce and NO if you are going to eat spaghetti, we kindly remind y’all to not call it  “Spaghetti alla Bolognese”, a dish that DOESN’T exist in Italy where we simply say “Spaghetti al ragù”. (We will post soon to clarify the subject).

So…you have your pasta boiling in hot, salted water, and your meat ragù is ready to embrace it. Now, let’s take a pan and:

Two slices of bread, minced in little pieces,

1 teaspoon of extra-virgin olive oil,

2 unpeeled garlic cloves,

1 sprig of rosemary,

1-3 sage leaves,

Salt and freshly ground pepper.

Hot the oil in the pan with the garlic, the rosmary and the sage leaves, add the bread and stir-fry until it becomes crispy (few minutes), add salt and pepper. Remove garlic, rosemary and sage. Set aside.

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Drain the pasta, mix it with the sauce and serve with the special guest….a big tablespoon of bread on top!

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Taste it, and see if you like the crispy taste that it adds to this classic.

Want a more “classy version”? Reduce the bread in breadcrumbs following the same steps, and add to the top of your pasta without mixing. 😉

Wanna know how to call it in Italian? Pasta al ragù con briciole di pane. 😊

Yes, we like simple, smart things that can change everything.😋

We know you’re gonna like it! 🍴

Let us know FOOD lovers!

11 thoughts on “How to properly Tuscanyze your pasta

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