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Poschiavo Spaghetti and Nonna's Spicy Tomato Sauce

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It's Monday again and with the rest of the work week looming ahead, tonight's dinner calls for something quick, easy and relatively mindless. I'm talking about a recipe that's quicker than an episode of GIRLS and that could be done by a 12 year old. Something comforting, warm, and spicy to make this snowy day not so depressing. A meal that could be made when you're half alive, recovering from a massive weekend of partying.  

What is this soul-saving meal you ask? Well even though jarred spaghetti sauce and cheap noodles might've saved you when you were blowing all your money on beer in college, this grown-up version is something of a different feather. Simple yet delicious, our recommended Monday meal takes about 20 minutes from start to finish and only has four ingredients. Just throw some Poschiavo Swiss pasta into a pot of boiling water, add it to New York-made Nonna's spicy sauce and top it off with freshly torn basil and grated parmesan. Store-bought tomato sauce really can't get any better than this and I bet you're already excited about dinner tonight. With Tuesday approaching, life can only get better from here.

 

nonna's spicy sauce and Poschiavo SpaghettiIngredients

1/2 package Poschiavo Spaghetti

1 jar of Nona's spicy sauce

1/3 cup parmesan, grated

6 big basil leaves, torn

 

 

Instructions

1. Heat up Nona's Spicy Sauce on a medium sized pot and cook pasta in salted water for 12-13 minutes until it's on the crunchier side of al dente. Before the pasta is perfectly al dente, gently transfer the spaghetti into the sauce pot and allow it to finish cooking in Nonna's spicy sauce; about 2 minutes. Stir in torn basil leaves and top with grated parmesan.