Ingredients (Serves 4):

• 320 g pasta
• 1 jar of Fiorfiore Arrabbiata sauce
• 50 g. fresh parsley
• 100 g. grated pecorino Romano cheese

Preparing:

1. In a large pot, boil 4 liters of water. Add 2 tsp (20 g.) of salt and the pasta. Meanwhile, in a pan, heat the Fiorfiore Arrabbiata sauce on low heat for about 2 - 3 minutes.
2. As soon as pasta is "al dente" (as soon as it no longer shows a white center when cut or bitten), drain it and toss it in the pan with the sauce for a minute.
3. Serve it in plates and decorate with minced parsley.