Short rib cappelletti
We'll sleep soundly tonight with a belly full of these little flavor bombs.
Makes
4
Level
Easy with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Ingredients
Short rib cappelletti: 1 pound fresh, from a pasta shop or pasta club
Olive oil: 3 tablespoons
Garlic: 2 cloves, sliced
Crushed San Marzano tomatoes: one 14 oz can
Salt: to taste
Parmigiano Reggiano: 1/2 cup, finely grated
Extra virgin olive oil: for finishing
Method
Bring a large pot of salted water to a boil.
Warm the olive oil and garlic in a wide pan over medium-low heat until the garlic smells sweet. Do not let it brown.
Add the tomatoes and a pinch of salt. Simmer for 15 minutes until thick.
Drop the cappelletti into the boiling water. Cook until they float and are tender, about 3 to 4 minutes for fresh pasta.
Lift the pasta into the sauce with a slotted spoon. Toss gently for 30 seconds.
Spoon into a wide bowl. Top with the grated cheese and a drizzle of extra virgin olive oil.
