Lumaconi with Sugo Antico

I don’t know about you, but once in a while – at least once a week – I wake up in the morning and crave pasta al Pomodoro!

This recipe will definitely help you with the cravings. Classic and so decadent Sugo Antico reflects all the tradition of an amazing pasta with tomato sauce.

– Luca Manfe


  1. Bring a pot of water to a boil. Season Heavily with salt.
  2. Drop the pasta and cook for 12-14 minutes or until al dente. Always set a timer following the box instructions, but taste the pasta before straining to make sure you like the texture.
  3. In the meantime, in a small skillet over low heat, add olive oil and Sugo Antico. You just want to heat up the sauce, not cook.
  4. Once the boiled, strain pasta and place in a bowl. Keep ½ cup of pasta water (If the pasta looks dry, simply add some pasta water as needed)
  5. If you like cheese as much as me, finish it off with grated Parmigiano Reggiano and enjoy.

Buon Appetito!










500 gr of Lumaconi

2 Jars of Sugo Antico

2 Tbsp of Extra Virgin Olive Oil

1 Tbsp Salt

¼ Parmigiano Reggiano cheese (optional)