Italian
Pasta Burro e Oro
by Chef in Camicia · 306K subscribers on YouTube
This simple yet delicious pasta dish originated from the San Patrignano community in Italy. Made with tomato, butter, milk, and cheese, it's a comforting and rich pasta that symbolizes hope and recovery.
- Difficulty
- easy
Ingredients
12 items- Extra Virgin Olive Oil
- White OnionPersonal addition by Walter, not part of the original recipe.
- Chili Pepper
- Coarse SaltFor the pasta water.
- Tomato Pulp
- Milk
- Granulated Sugar
- Fine SaltTo taste.
- Pasta (Rigatoni o Penne)Rigatoni are preferred for better sauce retention.
- Butter
- Fresh Basil
- Parmigiano Reggiano or Grana PadanoGrated, to taste.
Method
- Heat a generous amount of extra virgin olive oil in a pan.
- Add finely chopped white onion and sauté until golden.
- Add a little chili pepper (peperoncino).
- Meanwhile, bring a pot of salted water to a boil for the pasta.
- Once the onion is ready, add tomato pulp (polpa di pomodoro) to the pan.
- Simmer the tomato sauce for 15 minutes.
- In a small saucepan, bring milk to a boil, then set aside.
- After 15 minutes, pour the hot milk into the tomato sauce and stir.
- Add a small amount of sugar to balance the acidity, and a pinch of salt.
- Let the sauce cook for 45 minutes.
- Meanwhile, cook the pasta (rigatoni or penne) in the boiling salted water until 2-3 minutes before al dente, then drain.
- After 45 minutes, add butter and fresh basil leaves to the sauce. Blend the sauce until smooth.
- Transfer the drained pasta to the pan with the sauce and finish cooking over medium heat, stirring until the sauce coats the pasta.
- Serve immediately with grated Parmigiano Reggiano or Grana Padano cheese and extra basil.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
