Fonduta Piccante

“Fonduta Piccante” or Creamy Tomato Sauce with dried chili pepper

2 pounds dried pasta - like thin spaghetti or farfalle

2 cups fresh marinara sauce, warm but not piping hot (recipe to follow below)

2 large balls of fresh whole milk mozzarella, each cut in four pieces

Pinch of red pepper flakes

Salt to taste

Olive oil (optional)

In a blender, combine the fresh mozzarella, marinara sauce and red pepper flakes.  Blend until thoroughly combined.   You can add a glug or two of olive oil, if you wish

Cook whatever pasta shape you’re using until al dente (and we’re adamant about this!!) and place in a large serving bowl.  Pour sauce over pasta; add salt and additional red pepper flakes to taste.

Serves 8 (or the 2 of us for a day or two).

-D&G