This may be one of the simplest recipes in this entire book, but it’s absolutely addictive, with the marinated pecorino offering a tangy creaminess that coats the silky noodles just so. Don’t be tempted to jazz this up with anything extra—it’s the comforting straightforwardness of the dish that makes it so good. Trying to make it fancy will ruin the magic.

　　

Ingredients

serves 4

　　2 cups Basic Tomato Sauce (page 216)

　　1/2 pound Preserved Pecorino Sardo (page 218)

　　Kosher salt and freshly ground pepper

　　1 pound fresh semolina pappardelle (page 84)

　　

Step 1

In a sauté pan over medium-low heat, bring the tomato sauce to a simmer. Finely crumble the cheese into the sauce, allowing it to melt and incorporate.

　　

Step 2

Bring a large pot of salted water to a boil. Add the pasta and cook for 2 to 3 minutes, or until just al dente.

　　

Step 3

When the pasta is ready, drain and tip into the pan with the sauce. Season with salt and pepper, toss, and serve immediately.

　　Ethan Stowell's New Italian Kitchen