Sunchoke Culurgiones alla Marinara

Sunchoke Culurgiones alla Marinara


  1. In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
  2. In a separate pan large enough to contain the pasta and sauce, add the Marinara.  Warm the sauce over low heat.
  3. Drop the Culurgiones into boiling salted water.  Allow to cook for about 2.5-3 minutes.  
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer. 
  5. Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.  
  6. Allow to simmer together for 1-1.5 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid the pasta sitting in one place and getting stuck to the pan.  If the sauce appears tight, add a splash of water to the pan, return to a simmer, then remove from heat.
  7. Once the pasta appears glazed and well coated, remove from heat, serve and enjoy.  


  • Parmesan, pecorino or any grated cheese you like
  • Fresh herbs like minced chives, mint, or parsley
  • Fresh squeeze of lemon over final plate

Pasta: 00 Pasta Flour, Egg, Olive Oil, Salt, Sunchoke, Ricotta, Pecorino, Lemon, Mint

Sauce: San Marzano Tomato, Olive Oil, Garlic, Shallot, Chile de Arbol, Calabrian Chile, Butter, Salt