Your kit comes with everything needed to make 4 servings of Pomodoro or Arrabbiata. Please follow the preparation, cooking, and serving instructions for the best UOVO experience at home.
Tonnarelli Pomodoro
Our fresh, handmade Tonnarelli in our signature Pomodoro sauce. Prepared with specially sourced tomatoes imported from Basilicata and 24-month aged Parmigiano-Reggiano.
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S T E P 1
PLEASE READ ALL STEPS BEFORE STARTING
Remove 4 tablespoons of Parmigiano from the container and set it aside to dress the dish in Step 7.
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S T E P 2
Boil a large pot of water, when it begins to boil add salt and stir until it “tastes like seawater” (for guidance 1.5 oz. salt per each gallon of water), bring water to full running boil before adding pasta. Do not add oil or anything else to the water.
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S T E P 3
Add pasta to boiling salted water. Stir occasionally to separate the noodles and cook until pasta is ready, approximately 6 to 8 minutes*, tasting until pasta reaches desired texture.
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S T E P 4
While pasta is cooking, heat the Pomodoro sauce over medium heat in a sauté pan large enough to fit the 4 portions of pasta. When the sauce reaches a boil, turn off the heat. This should take about 2-minutes but if the sauce was refrigerated it will take longer.
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S T E P 5
Once pasta is cooked, strain but do not rinse it. Add strained pasta to the sauce in the sauté pan and heat over medium to high heat. Stir vigorously (and flip if you are master chef ) to bond pasta and sauce. When the sauce reaches a simmer, turn off the heat.
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S T E P 6
Add the Parmigiano (not the 4 tablespoons you reserved in Step 1, but the larger amount) to the pasta. Stir vigorously (and flip) until the cheese is melted into the sauce.
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S T E P 7
Plate the pasta in 4 dishes and sprinkle 1 tablespoon of reserved Parmigiano on each portion of pasta and serve.
Tonnarelli Arrabbiata
Our fresh, handmade Tonnarelli paired with our Arrabbiata sauce. Made with specially sourced imported tomatoes from Basilicata, red chili pepper, garlic, and parsley.
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S T E P 1
PLEASE READ ALL STEPS BEFORE STARTING
Boil a large pot of water, when it begins to boil add salt and stir until it “tastes like seawater” (for guidance 1.5 oz. salt per each gallon of water), bring water to full running boil before adding pasta. Do not add oil or anything else to the water.
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S T E P 2
Add pasta to boiling salted water. Stir occasionally to separate the noodles and cook until pasta is ready, approximately 6 to 8 minutes*, tasting until pasta reaches desired texture.
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S T E P 3
While pasta is cooking, heat the Arrabbiata sauce over medium heat in a sauté pan large enough to fit the 4 portions of pasta. When the sauce reaches a boil, turn off the heat. This should take about 2-minutes but if the sauce was refrigerated it will take longer.
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S T E P 4
Once pasta is cooked, strain but do not rinse it. Add strained pasta to the sauce in the sauté pan and heat over medium to high heat. Stir vigorously (and flip if you are master chef ) to bond pasta and sauce. When the sauce reaches a simmer, turn off the heat. Then stir until the sauce has bonded well with the noodle.
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S T E P 5
Plate the pasta in 4 dishes and serve.