Rigatoni With Ventricina Sauce
By: Nicoletta
Published: Sunday, December 12, 2010 - 9:48am

Ingredients




3 thick cutlets of of Chilly Ventricina from Molise
1 bottle (750 ml) Tomato Sauce
200 grams Fusilli (typical italian pasta)
2 spoons extra vigrin olive oil
grated cheese (pecorino)

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!