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Spicy Rigatoni with Ponti Pesto Rosso and veal crumbs


Spicy Rigatoni with Ponti Pesto Rosso and veal crumbs

Spicy Rigatoni with Ponti Pesto Rosso and veal crumbs
Ingredients
380 gr rigatoni pasta
4 tablespoons of Ponti Pesto Rosso
250 g minced veal
1 clove of garlic
extra virgin olive oil
a pinch of chili powder
Parmigiano Reggiano cheese
salt


Ponti recommends
Red Pesto Sauce
Red Pesto Sauce
Preparation
Cook the rigatoni pasta in boiling salted water. Heat extra virgin olive oil in a pan, add garlic, minced veal and press it with a fork to crumble it. Cook for about 10 minutes on a medium heat. Stir in the Ponti Pesto Rosso and a pinch of chili powder. Drain the pasta fi rm to the bite and add it to the veal sauce. Cook stirring for a few minutes over medium heat. Garnish with Parmigiano Reggiano cheese shavings and serve