Sugo al basilico e pecorino

Tomatoes, basil, and pecorino—three ingredients that have belonged together in Italian cuisine for generations. This sugo perfectly captures their interplay: the tomato provides the fruity base, the pecorino adds a salty zest and a slightly tangy finish, and the fresh basil keeps the sauce vibrant.

This sugo is especially good with short, ridged pasta shapes like penne or rigatoni, which soak up the sauce in their grooves. It also works reliably as a base for lasagna or cannelloni. A dry Sangiovese or a light Vermentino from Sardinia pairs well with it—wines that complement the acidity of the tomatoes without overpowering the pecorino.