Rigatoni pasta with lard

Product combined with the recipe

rigatoni Scatola 16 cf

Ingredients for 4 people

  • 500 g of Rigatoni Leonessa
  • 200 g of Lard (or lardo di colonnato)
  • 400 g of cherry tomatoes
  • 1 clove of garlic and a bit of onion
  • black pepper with wheat
  • 1 tablespoon of extra virgin olive oil
  • parmesan cheese
  • grated pecorino cheese
  • ½ cup of dry white wine
  • 1 bay leaf


Fry crushed garlic and onion in oil, then add the lard cut into cubes, add the pepper and the bay leaf, wet with wine and let evaporate, and then add the crushed tomatoes and cook for about 15 min. Drain the rigatoni and skip all in a large frying pan with the cheese. Serve hot.

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