Rigatoni with meat sauce (Rigatoni al ragù di carne)
Category: Pasta
Preparation:
Cooking:
Difficulty: Easy
So easy and so delicious! If you have followed my suggetion to freeze some ragù, then you will have it available whenever you decide to top your pasta. Defrost the ragù, re-heat it in a pan and top your pasta with it.
SERVES 4
Ingredients (Metric, Imperial & U.S. measurements)
-
400 g (14 ounces) Rigatoni
-
500 g (18 ounces) Ragù di carne (see note below)
-
Freshly grated Parmesan cheese
- These are Imperial and Metric measurements. U.S measurements available at italyum.com
Nutrition facts: Calories 650 per serving.
Note: the “ragù di carne” recipe is featured in the meat section of the website.
Directions:
The above photographs show the right amount of sauce. Cook the rigatoni al dente and top it with your ragù (do not use too much sauce because the beauty of pasta dishes is in the texture of pasta first and the sauce is there as flavouring accompaniment).
Buon appetito!
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About Federico
Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.
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