6 minute Sugo with Spinach & Ricotta Agnolotti

Name: 6 minute Sugo with Spinach & Ricotta Agnolotti
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serves
Ingredients: San Remo Spinach & Ricotta Agnolotti 350g; 4 tbsp olive oil; 2 cloves garlic; 400g crushed tinned tomatoes; ¼ cup basil leaves; Salt and pepper; Parmesan to serve

If you’re craving an easy yet elegant meal, our Spinach & Ricotta Agnolotti with 6-Minute Sugo is the recipe for you. This dish is perfect for beginners, combining rich, creamy ricotta and vibrant spinach with the simplicity of a 6-minute homemade tomato sauce. It’s not just quick; it’s packed with flavours that will transport you straight to Italy in just a few simple steps.

This Spinach & Ricotta Agnolotti with 6-Minute Sugo is a delicious and easy meal that can be made in no time. Perfect for beginners or anyone looking to enjoy authentic Italian flavours without the hassle, this recipe is sure to become a staple in your weeknight dinner rotation. Give it a try, and elevate your pasta game today! Explore our range of premium pasta products and discover more delicious recipes at San Remo

prep time

5

minuti
cook time

10

minuti
serves

4

people

Ingredients

San Remo Spinach & Ricotta Agnolotti 350g
4 tbsp olive oil
2 cloves garlic
400g crushed tinned tomatoes
¼ cup basil leaves
Salt and pepper
Parmesan to serve

Method

Into a pot of boiling salted water, cook the pasta as per packet instruction.
Meanwhile make the 6-minute sugo. Heat oil in a saucepan, add whole pieces of garlic, followed by the tinned tomato.
Add basil leaves and simmer for 4 minutes.
Remove garlic cloves. Drain Agnolotti and transfer into the sugo. Stir gently to coat.
Serve with a sprinkle of fresh parmesan and enjoy with family and friends!

Tips & Tricks

Cooking Tips for Beginners: Fresh agnolotti cooks quickly, so keep an eye on the timer. Overcooking can result in a mushy texture, which isn’t ideal for a dish like this. The beauty of this recipe lies in its simplicity. The 6-minute sugo is quick and light, allowing the flavours of the agnolotti to shine. Don’t be tempted to add too many ingredients to the sauce just a few fresh ingredients are all you need. When making the sugo, taste and adjust the seasoning as you go. Add salt or pepper to match your preference.
Achieving the Perfect Sauce Texture: Once you’ve added the tomatoes to the pan, keep the heat on medium. Simmering allows the flavours to develop slowly, and the sauce will thicken naturally. Boiling it too quickly can result in a watery texture. Fresh basil and quality tomatoes really make the sauce stand out. If you use canned tomatoes, ensure they're of good quality; this will make a noticeable difference in flavour.
Common Mistakes to Avoid: Seasoning is key to bringing out the full flavour of the dish. Be sure to taste your sugo and adjust the salt, pepper, and herbs to your liking. When sautéing garlic, avoid putting too many ingredients in the pan at once. This can cause uneven cooking and may burn the garlic, affecting the flavour of the sauce. After cooking the agnolotti, make sure to drain it well before adding it to the sauce. Excess water can dilute the flavours of your sauce. If you can’t find agnolotti, any stuffed pasta (like ravioli) will work just as well. The key is to make sure the pasta is fresh for the best texture.

Frequently Asked Questions

Can I add vegetables to this dish?

Absolutely! You can enhance the flavours of your dish by adding vegetables to the 6-minute sugo, such as sautéed mushrooms, zucchini, or roasted garlic.

How can I make my agnolotti and sugo more flavourful?

For added depth of flavour, try incorporating fresh herbs like basil or oregano into the sugo. You can also finish the dish with a drizzle of high-quality olive oil or a sprinkle of grated Parmesan cheese. A pinch of chilli flakes will give the dish a bit of heat and flavour if you prefer some spice.