Pasta with Caffè Caldesi sauce

Pasta with Caffè Caldesi sauce

Pasta al sugo del Caffè Caldesi

By
From
Tuscany
Serves
6
Photographer
Helen Cathcart

The most popular pasta at our restaurant in London, Caffè Caldesi, is Giancarlo’s favourite, the Linguine Caldesi. In this case, our Homemade Tomato Sauce recipe is given a touch of heat with chilli, then cooled down with double cream, before being stirred into hot linguine. Our children still love it this way, so I often make it with linguine for them and roasted vegetables for us. We often use roasted vegetables as a base for sauces in place of pasta. It makes for a lighter meal at lunchtime and is a really delicious way to eat traditional Italian sauces such tomato or ragù, if you can’t eat pasta.

Ingredients

Quantity Ingredient
1 quantity Homemade tomato sauce
1/2 teaspoon dried chilli flakes
3 tablespoons double cream
salt
freshly ground black pepper
480g dried pasta, such as linguine

To serve

Quantity Ingredient
good-quality extra-virgin olive oil
a few basil leaves
25g grated parmesan

Method

  1. Heat the tomato sauce with the chilli and cream in a frying pan until bubbling and hot. Taste and season, adjusting the heat of the chilli as necessary.
  2. Meanwhile, cook the pasta according to the packet instructions and time it so the pasta will be just cooked when the sauce is ready.
  3. Once the sauce is ready, stir in the freshly cooked pasta and serve in warmed bowls. Dress with a swirl of good-quality olive oil, top with a basil leaf, and scatter over the grated Parmesan.
Tags:
Italy
Italian
Caldesi
Tuscany
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