Sagne all'arrabbiata with spicy pescatorino

Here is a first course full of energy, color and character, perfect for lovers of strong and decisive flavors. It is a first course of cannulated sagne - a typical Salento pasta format - seasoned with a rich sauce prepared with rustic passata and spicy pescatorino. An intriguing and delicious combination, capable of giving emotions to fish lovers as well as to lovers of the "angry" versions of the great classics.


  • long pasta long pasta such as cannulated sagne
  • tomato passata 400 gr of tomato puree type
  • extra virgin olive oil a drizzle of extra virgin olive oil
  • shallots a small scaogno
  • rocket a few leaves of rocket
  • mozzarella cheese some mozzarella
  • 774 a few slices of spicy pescatorino
  • shallots a small scaogno
25 minutes Total time
20 minutes Active time
Serves 2 persons
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Put the sagne to cook in boiling salted water. Finely chop a shallot and fry it in a little oil, taking care not to burn it. Add the pass. Finely chop the pescatorino and add it to the sauce. Cook until the sauce has thickened properly. Drain the pasta, toss in the prepared sauce, and serve adding some mozzarella and a few rocket leaves.

If you want to make your sauce even richer and creamier, brown the shallot in butter instead of oil, or mix together oil and butter.
The "cannulated" sagne are large noodles twisted around themselves, very common in Salento.

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