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
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