Pasta alla Butteri, a simple yet incredibly flavorful pasta dish hailing from the Maremma region of Tuscany, is the perfect celebration of rustic Italian cooking. This unassuming recipe, featuring just a few carefully chosen ingredients, showcases the beauty of fresh, high-quality produce. Forget complicated techniques and lengthy ingredient lists; Pasta alla Butteri is all about letting the natural flavors of excellent olive oil, pecorino cheese, and black pepper shine. The heart of the dish lies in the perfectly cooked pasta, tossed with fragrant garlic-infused olive oil, and finished with a generous grating of sharp pecorino.
This seemingly simple combination creates a dish that is both comforting and deeply satisfying. The rich, oily sauce clings perfectly to the pasta, coating each strand in a delicious, savory embrace. Ready to experience the magic of Pasta alla Butteri for yourself? Let's dive into the step-by-step instructions and create this Tuscan masterpiece together.
Tools Needed
- Pan
- Lid
- Baking tray
- Oven
- Bowl
Ingredients
- Olive oil: a couple of spoons
- Onion: 1 clove, chopped
- Garlic: 1 clove, chopped
- Chili pepper: a little
- Sausage: 200g, cut into small pieces
- Tomato paste: 400g
- Salt: a pinch
- Olives: 20g, cut into rings
- Rigatoni pasta: 200g
- Pecorino cheese: a good spoonful
- Pork neck: 400g, cut into slices
- Spicy paprika: about a teaspoon
- Thyme: a little
- Rosemary: a little, chopped very small
- Potatoes: 600-800g
Step-by-Step Instructions
Step 1. Prepare the Sausage and Tomato Sauce
- Pour olive oil into a pan. Fry a chopped onion and a clove of garlic.
- Add chili pepper and sausage. Let it brown well.
- Add larger sausage pieces, then remove garlic. Add tomato paste, salt, cover, and cook for 10-15 minutes.
- Add olives and let flavors blend for a couple of minutes. Turn off heat.
Step 2. Cook the Pasta and Combine with Sauce
- Boil water for pasta, add salt and rigatoni. Cook al dente, then drain.
- Mix the drained pasta with the sauce. Add pecorino cheese, mix and turn off heat.
- Plate the pasta.
Step 3. Marinate and Prepare the Pork Neck and Potatoes
- Cut pork neck into slices. In a bowl, combine pork slices, oil, spicy paprika, chopped garlic, thyme, and finely chopped rosemary. Marinate for an hour.
- Wash and (optionally peel) potatoes. Cut into thin slices.
- In a bowl, combine potatoes with remaining marinade. Mix well.
Step 4. Bake the Pork and Potatoes
- Place potatoes and marinated meat in a baking tray. Bake at 200° until cooked.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Nutrition
- N/A
FAQs
1. Can I use a different type of cheese?
While Pecorino Romano is traditional, you can substitute with Pecorino Toscano or even a hard Parmesan, though the flavor profile will slightly change.
2. What kind of pasta is best for Pasta alla Butteri?
Spaghetti or Bucatini are ideal for capturing the sauce, but any long pasta will work.
3. How can I make this dish vegetarian?
It's already vegetarian! Pasta alla Butteri traditionally doesn't contain any meat.
So there you have it – a taste of Tuscany in your own kitchen! This simple yet elegant Pasta alla Butteri recipe is perfect for a relaxed Sunday lunch or any occasion calling for comforting deliciousness. Enjoy the satisfying flavors and the warm feeling of sharing this authentic Italian dish with loved ones.