Rigatoni With Ventricina Sauce

Photo: Nicoletta

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

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.

In the meanwhile, boil the Rigatoni and drain it slightly overdone.

Dress it with the Ventricina Sauce and pan-fry for some minutes.

I suggest:

Serve this dish with a good Molise Rosso DOC, or with our Tintilia del Molise DOC

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!