Unlike traditional penne the elicopenna displays a twisted spiral shell and is larger in size, enhancing the visual appeal of your dish while ensuring a texture that holds sauce perfectly. We recommend enjoying elicopenna with any rich tomato sauces to fully immerse in the mix of texture and flavours.
Chef Nick has kindly shared his L’Elicopenna alla pizzaiola al forno recipe for you to try.
Serves 2 to 4
Ingredients
1 packet Gragnano L’Elicopenna
100ml Rio Vista Garlic Agrumato Olive Oil
2 400g tins San Marzano tomatoes (crushed by hand)
1-2 Sprigs Filippone dried Oregano
1 tub Vannella Buffalo Bocconcini (broken in to pieces)
50g Grana Padano (grated)
Sea salt for seasoning
Chopped parsley to finishing (optional)
Method
Start by heating a pan over medium heat and drizzle your Rio Vista garlic agrumato.
Add your tins of San Marzano tomatoes (be careful it will spit) and crush with a spoon. Make sure you rinse the tins out and pour this water into the pan as well.
Take your dried oregano and holding the stalks above the pan, squeeze the oregano, add a pinch of salt and allow the sauce to simmer away.
While the sauce is simmering, preheat your oven to 180 degrees and bring a pot of salted water to the boil.
Add your pasta and cook according to packet directions.
Once pasta is al dente, strain from the water and stir through your sauce.
If your pan is oven proof/fits in the oven you can leave the pasta in the pan or you can transfer to an oven proof baking dish. Top with Buffalo Bocconcini and grated Grana Padano and place in the oven cooking until golden brown (approx. 15 to 20 minutes).
