Pici all'aglione is a traditional Italian dish of pici tossed in a tomato sauce with sweet, softly cooked garlic. It's simple, rustic, and delicious!

Make this Pici Cacio e Pepe pasta recipe with rich Pecorino Romano cheese and aromatic black peper. Discover the secrets to the perfect creamy sauce.

How to make an authentic Cacio e Pepe sauce with just 3 ingredients! Served with Pici pasta, this recipe will give you all the tips you need to make a perfect, silky smooth, creamy and utterly cheesy sauce that you'll want to make again and again!

Pici Pasta with Roasted Garlic and Tomatoes from Meryl Feinstein is a perfect handmade pasta for beginners. The hand-rolled spaghetti are served with a simple, jammy sauce of sheet pan–roasted garlic and tomatoes that coats the pasta beautifully.

The only equipment you'll need is a food processor.

Thick handmade Pici pasta served with abundant spicy garlic tomato sauce. It's just like the one you can find in any Trattoria in Tuscany!

Pici All'Aglione (Tuscan Pasta with Tomato-Garlic Sauce) has thick and hearty homemade noodles with a rich and savory tomato sauce.

“Delicious!! I'd made the pici a few times before, and love the chewy spring. The Nduja? It was a revelation; the sauce was rich and warm and wonderful.” - Denise W., digital member.

Found all over Tuscany, this wonderful dense pasta is as frugal as it gets and really easy to make.

Pici is a rustic, eggless, hand-rolled variety of pasta originally from Tuscany, which is easy to recreate at home as you don't need a pasta machine. Here, it's tossed in a delicious slow-cooked rabbit sauce, enriched with chicken stock and a knob of butter before being sprinkled with Parmesan.