Sagne piccantine are a specialty of Abruzzo born in the days when all it took was a little water, flour and a pinch of imagination to invent a simple and tasty first course. Let’s find out how to prepare it:

Ingredients

Durum wheat flour 300 gr
Garlic cloves 3
Ripe tomatoes 1 kg
Hot chili pepper 1
Grated pecorino cheese q.b.
Basil to taste
A piece of red bell pepper
Olive oil 90 ml
Water salt and pepper*
Hot water for kneading

*Water pepper is an aromatic plant, especially widespread in Australia, but also used by us to flavor some dishes.

Process

Pour the sifted flour onto a surface, form a hole in the center into which you must pour a good part of the oil, about 70gr, and the salt. Start kneading with the help of a fork and gradually add water so that you get a compact mixture. Wrap the “loaf” in plastic wrap and let the dough rest for about an hour in a cool place.

In the meantime, prepare the sauce by putting 20ml oil in a pan. Brown the garlic cloves in the oil and add the chili pepper as well. Wash and dice the tomatoes, cook them in the oil with the garlic and also put a pinch of salt. Add the diced red bell pepper piece. When the sauce is almost ready, add the basil and pepper leaves of water for flavor. The whole thing should cook for half an hour.

Take the dough ball again, roll it out with the help of a rolling pin and a little flour so that it does not stick. Cut strips of dough about 4 cm wide and from these cut out squares, called sagne.

Boil a pot with plenty of salted water where you will also need to pour in a tablespoon of oil so that the pasta does not stick while cooking. when the water boils, throw in the sagne and cook until you see them rise to the surface and, with the help of a slotted spoon, drain the pasta and put it in the sauce. mix everything together over high heat.

Serve the pasta with a sprinkling of pecorino cheese and a little chili pepper and enjoy!