Rigatoni with Pomodorina
Monica Copetti
Menù Ingredients
q.s. Fresh basil
100 g Parmigiano Reggiano cheese
30 g Parsley
500 g Rigatoni pasta
For 6 people.
Cook the rigatoni in boiling salted water, keeping them al dente. Meanwhile, in a pan heat up the Pomodorina Sauce adding some chopped basil leaves, for a touch of freshness. Toss the rigatoni with the sauce with a sprinkle of chopped parsley.
