Sugo Sconvolto: The cannabis sauce that transforms any pasta dish
INGREDIENTS — Recipe for 4 people
14 g of marijuana, cleaned of stems, seeds, and twigs.
100 g of extra virgin olive oil.
2 carrots.
The heart of a white celery stalk.
1 onion.
2 cloves of garlic, parsley.
250 g of canned peeled tomatoes.
Salt, pepper, oregano.
High-quality Parmesan cheese.
Sugo Sconvolto
1.— Let the cleaned herb macerate in the oil for a few hours.
2.— Strain the oil (reserving the herb).
3.— Sauté the finely chopped carrot, celery, onion, garlic, and parsley over low heat (in that order) in an earthenware pot.
4.— When the garlic is golden, add the tomatoes, trying to remove any hard bits or seeds if possible.
5.— Let it simmer for about 20 minutes until the liquid released by the ingredients has evaporated.
6.— Add the marijuana, along with a cup of water and a pinch of sugar to cut the acidity of the tomato.
7.— Reduce the liquid for about 10 minutes.
8.— Salt and spice to taste (oregano, basil, etc.).
9.— Turn off the heat and let it rest, covered, while the pasta cooks.
This sauce is recommended for spaghetti, macaroni, and fusilli (spirals).
PREPARING THE PASTA
1.— Boil 5 liters (approx. 5.3 quarts) of water.
2.— Once boiling, add plenty of sea salt (2 tablespoons) and keep the heat high.
3.— Add the pasta (100 g per person).
4.— Cooking times vary for each type of pasta (from 7 to 14 minutes).
5.— Drain al dente, leaving a little bit of water.
6.— Mix with the “sugo” and garnish with Parmesan cheese.
