Penne Sciue-Sciue

Penne Sciue-Sciue
  • 15

    min prep time
  • 15

    min cook time
  • 4-6



  • 454gr Stefano penne rigate pasta
  • 648ml jar of Stefano arrabbiata sauce
  • 200gr fresh mozzarella, drained, cut into 1-inch cubes
  • 100g freshly grated parmesan
  • 8 large fresh basil leaves, coarsely chopped
  • 250gr of burrata cheese, hand-torn 
  • Olive oil (for drizzling)


  1. Bring a large pot of water to a boil for the pasta.  Salt the water and cook the pasta according to the instructions on the package. 
  2. In a large saucepan, add 1 jar of Stefano arrabbiata sauce and bring to a light simmer.
  3. Once the pasta is cooked and drained, add it to the saucepan and toss to coat for 1 minute. 
  4.  Remove from heat and add fresh mozzarella cubes, parmesan and basil. Toss well. 
  5. Serve on a platter and scatter the hand torn burrata all over the pasta. Garnish with a drizzle of olive oil and more fresh basil. 

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