Buttery three-chilli linguine – need I say more? I’ve got green, red and Aleppo chilli in here, sizzling away in loads of butter to make the silkiest, richest sauce. If you’re not adding butter to your tomato sauce already, then sort yourself out. The richness of the butter cuts through the acidity of the tomato purée resulting in a velvety, luxurious sauce. I’ve topped mine with a baby burrata, parmesan, and some lemon zest. J’adore. This is the ideal recipe to serve with a cold Peroni Nastro A
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Buttery three-chilli linguine – need I say more? I’ve got green, red and Aleppo chilli in here, sizzling away in loads of butter to make the silkiest, richest sauce. If you’re not adding butter to your tomato sauce already, then sort yourself out. The richness of the butter cuts through the acidity of the tomato purée resulting in a velvety, luxurious sauce. I’ve topped mine with a baby burrata, parmesan, and some lemon zest. J’adore. This is the ideal recipe to serve with a cold Peroni Nastro A
208.3K viewsMar 30, 2023
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