In my experience, this recipe feeds about 4 hungry people if you mix the sauce in with about 500/600 grams of al dente cooked spaghetti. Don’t be silly and do like the Italians do: add the sauce to the pasta in the pot, mix everything and make sure the pasta isn’t too wet with your sauce. Think of it like this: you’re a painter and the pasta is your blank canvas: make sure that you don’t overcrowd your canvas and that the pasta is the star. Spaghetti is the way to go with this dish, maybe tagliatelle, just make sure that the exterior side of the pasta looks rough: that way you’re gonna be sure that the sauce actually sticks to the pasta instead of falling off of it when you pick it up with your fork. The idea is that you have a rather dry, concentrated sauce which kind of “opens” up as soon as you stir it into the pasta. Leave to sit in the pot for a minute or two so the pasta soaks up the sauce and serve. Enjoy with good company and a glass of good, full bodied red wine.

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