Spicy Rigatoni with Ponti Pesto Rosso and veal crumbs

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