Pasta rosa
Instructions
In a pan heat four tablespoons of olive oil, let them wither without chopped onion browned, wet with champagne and let evaporate; Add the cream that you have added a new style of tomato paste and lumpfish eggs.
Boil the noodles in salted water until al dente, drain, then toss them in the Pan; stir and season with a little pepper; remove from heat, sprinkle with chopped chives and serve.
Ingredients and dosing for 4 persons
- 350 g of type pasta tagliolini with eggs
- 1 cipollina
- 1/2 cup of dry sparkling wine
- 1 box of red lumpfish eggs (50 g)
- 25 cl of cream
- Pin 1 of tomato paste
- Chives
- 4 tablespoons of olive oil
- Salt
- Pepper