UOVA AL SUGO - STRAPAZZATO - Questo Sughetto Lo Faceva Mia NONNA - NON è la ricetta Napoletana

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Boil water in a large pot and add salt.

Cook pasta according to package instructions until al dente, then drain.

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped garlic and onion to the skillet, sauté until fragrant and translucent, about 3-4 minutes.

Stir in canned tomatoes, salt, black pepper, and red pepper flakes; simmer for 10-15 minutes.

Add fresh basil to the sauce and stir well.

Create small wells in the sauce and crack eggs into each well.

Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.

Combine the pasta with the sauce and gently mix to coat the pasta in the sauce.

Serve hot, garnished with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens