Rigatoni With Ventricina Sauce

Ingredients

3 thick cutlets of of Chilly Ventricina from Molise
200 grams Fusilli (typical italian pasta)

Preparation

1
Cut the Ventricina in small pieces and brown it in extra virgin olive oil, add a touch of salt and cook for about 10 minutes at medium flame, stir and cook for 8-10 minutes at low flame.
2
In the meanwhile, boil the Rigatoni and drain it slightly overdone.
3
Dress it with the Ventricina Sauce and pan-fry for some minutes.
4
I suggest:
5
Serve this dish with a good Molise Rosso DOC, or with our Tintilia del Molise DOC
6
About the grated cheese.. it's a question of tastes, so I personally prefer 'Pecorino Cheese' which is perfect with the typical spicy taste of Ventricina!

Yield:

2 servings

Added:

Sunday, December 12, 2010 - 9:48am

Creator:

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