Scordo Pasta Challenge – #23 Cencioni with Tomato Sauce

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With some spectacular weather here on the East Coast my mind turned to the outdoors the last week or so, hence the long stretch without a post (my apologies).  

My latest pasta conquest centered on the Cencioni, a little known pasta from the Basilicata region of Italy.  Cencioni, or translated as “little rag”, is perfect for loose sauces.   Cencioni has great texture and could work well as a substitute for baked ziti.  The pasta is a bit difficult to cook as the outer edges cook before the dense center, 

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I consumed the Cencioni as a “primo” with tomato sauce, followed by some roasted chicken with sauteed escarole.  The meal was extra special because it was accompanied by some newly bottled homemade wine (courtesy of Tommaso Sr.).   

3 Comments

  1. This looks delicious Vin. I’m sure your father’s wine was an excellent compliment to the meal as well.

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