
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
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
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