Spaghettisugo

For the spaghetti risugo, cook the tomatoes with the butter in a covered saucepan over high heat.

Deglaze and season with lots of oregano, parsley, sage, freshly ground pepper and a little salt.

Grate cheese over it and let it steam a little. Add whipped cream and garlic and stir well until the cheese is completely dissolved.

Cut the cooked ham into small pieces and add. Simmer briefly and season the spaghetti risugo with a dash of lemon juice.

Preparation Tip:

Drink a well chilled cellar beer with the spaghetti risugo.

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