Rigatoni alla ”Sangiovannara” Style

Product combined with the recipe

rigatoni Scatola 16 cf

Ingredients for 4 people

  • 500 gr of Rigatoni Leonessa
  • 1 onion
  • 100 g of bacon
  • 1 coast of celery
  • 1 carrot
  • ½ cup of dry white wine
  • 40 gr of grated pecorino Romano cheese
  • 6 tablespoons of extra virgin olive oil
  • salt


Cut the onion in thin washers, carrot and bacon to Giuliana and chop the coast of celery. Fry everything in oil for about 5 minutes, then add the with wine and let evaporate and cook for about 15 minutes adding occasionally a little 'water took from the cooking pasta. Drain the rigatoni and jumping all in the pan by adding the cheese.

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