Pasta Assassina

Seems like sacrilege, but I’ve ditched my family recipe and been copying Marco Pierre White’s pomodoro sauce for the last few years.

This simple style of pasta has easily become my favorite pasta dish. From the crunchy texture from the pasta to the caramelized sweetness paired with the saltiness of some fresh grated parm (took this pic before I grated like an idiot) and slight kick from the red pepper flake is unparalleled in my opinion!

Pretty sure this recipe is seeing a bit of a resurgence lately, I highly recommend!