• 200 grams farfalle pasta
  • 2 tablespoons olive oil
  • 3-4 peppercorns
  • 6-8 garlic cloves, finely chopped
  • 8-10 button mushrooms, halved
  • 330 grams Sorrentina Arrabiata Pasta-Pizza Sauce
  • ½ cup heavy cream
  • 30 grams ricotta cheese
  • Sorrentina Pasta-Pizza Seasoning
  • Fresh basil leaves
  • Boil pasta as per the pack instructions in well-seasoned water. Reserve some pasta water for the sauce.
  • Heat olive oil in a pan, add peppercorns and garlic, saute for 1-2 minutes.
  • Add button mushrooms and cook until golden brown.
  • Add Sorrentina Arrabiata Pasta-Pizza Sauce and cook for a minute. Add heavy cream, ricotta and Sorrentina Pasta-Pizza Seasoning, cook for 2-3 minutes on medium-low flame.
  • Add hand-torn basil leaves and further cook it for 2-3 minutes. Transfer the pasta to a serving bowl and serve hot with Sorrentina Jalapeno Bread.

Essentials to make your Dish