This recipe is my adaptation of one I ate in the famous San Lorenzo Italian restaurant in Knightsbridge, which is apparently a favourite with the Chelsea Football Club players. This particular dish was named after their former Italian manager Gianluca Vialli. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
|12 oz (350 g) penne rigate|
|1 quantity Classic Fresh Tomato Sauce|
|5 oz (150 g) Mozzarella, chopped into ¾ inch (2 cm) cubes|
|a little finely grated Parmesan (Parmigiano Reggiano), to serve (see recipe introduction)|
|a few whole basil leaves, to garnish|
|Oven temperatures and Conversions|
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|There is no list of equipment specified for this recipe.|
This recipe is taken from How to Cook Book One.
Start this by gently re-heating the tomato sauce and putting the pasta on to cook. When you are almost ready to eat, stir the cubes of Mozzarella into the warm sauce and let it simmer gently for 2-3 minutes, by which time the cheese will have softened and begun to melt but still retain its identity.
Serve the sauce spooned over the drained pasta, sprinkle with the Parmesan and add a few fresh basil leaves as a garnish.
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One of the best pasta sauces of all, and it can be made ahead and re-heated (it even freezes well).
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