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Chef´s Red and White Liguini

Chef´s Red and White Liguini


  • For parmesan cheese cream:
Heavy cream 25 ounces
Parmesan cheese 4 ounces
Black pepper 0.12 ounces
Salt 0.5 ounces

  • For the linguine:
Linguine 17.66 ounces
Water 101 fluid ounces
Salt 2 ounces

  • For the Napoli Sauce:

Napoli Sauce 32 oz


  1. In a pan, heat the Casserola Napoli sauce for 6 minutes. 
  2. Place heavy cream in a saucepan and bring to a simmer, add the parmesan cheese, salt, and pepper, cook for 15 minutes over medium heat stirring frequently. 
  3. Cook the linguine in water and salt for 7 minutes, drain and reserve, ensuring they are al dente.
  4. Pour the linguine into the pan with the parmesan cream and sauté for a few minutes. Add salt to taste if necessary.
  5. To serve, place a base of Casserola Napoli sauce in a deep plate and with the help of tongs, place 1/6 of the parmesan cream covered pasta on top. 
  6. Garnish with basil, parmesan cheese and a swirl of Casserola Napoli sauce.