There’s a recipe in the Marche that’s popular in pizza houses, in the best of them, that is, where they use our maccheroncini to the joy of young and old.
It’s the by now classic maccheroncini al fumè (smoky).

I’ve kept the recipe for maccheroncini al fumè that was given to me by a youth when I’d just passed that stage. We became friends and he became so famous that he was featured in the New York Times. He’s Moreno Cedroni and he makes the most of maccheroncini.
Cook them for 7 minutes and then sauté them in a pan with plenty of sauce.

This is the type of pasta—along with strozzapreti and pennette—used most often for buffets with plenty of guests. I’ve seen maccheroncini cooked at noon and dressed with just a little oil, served at 11:30 in the evening as a cold plate for a summer after-theater party. Perfect.

Cooking Time 7/8 min.

Weight  500g