Rigatoni with Pomodorina

chef

Monica Copetti

Other 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.

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