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Spaghetti al "Sapore di Modena" or with Paolo Rustichelli's "Extra Vecchio" ABTM

First Course

spaghetti (enough for you and your guests)
¼ of small onion
1 shallot
carrots (to taste)
fresh tomato sauce
a pinch of parsley
1 sage leaf
butter to taste
"Sapore di Modena" or Paolo Rustichelli's "Extra Vecchio" ABTM
extra virgin olive oil
salt and pepper (to taste)


Dice the onion and shallot and sautè with the sage in the extra virgin olive oil until lightly brown. In a pan with equal amounts of butter and olive oil, add the sliced carrots, parsley and tomato sauce over low heat until the carrots are tender. Add the onions and shallot and let cook for another 3 to 4 minutes. Cook the spaghetti until it becomes "al dente". Drain then mix with the sauce. Add a teaspoon per person of "Sapore di Modena" or Paolo Rustichelli's "Extra Vecchio Aceto Balsamico Tradizionale di Modena" mixing quickly. Salt and pepper to taste. Add Parmigiano Reggiano at the table.