This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.
Receipt of orders by Christmas will be guaranteed for purchases made by 10/12
Due to the high volume of sales, orders may be delayed compared to the standard times

Pennette Rigate with small meatballs

Ingredients for 4 people
  • 14 oz PGI Gragnano Pennette Rigate
  • 28 oz Tomato paste
  • 1 Garlic clove
  • 9 oz Beef minced meat
  • 1 Egg
  • 2 oz Bread crumbs
  • 4 Tbs EVO
  • 1 oz grated PDO Parmigiano Reggiano
  • to taste Basil
  • to taste Salt


PREPARATION

  1. Into a bowl pour the minced meat, the egg, a spoon of grated Parmigiano Reggiano, a pinch of salt and the bread crumbs previously soaked and squeezed, then knead altogether with your hands to get a homogeneous mixture. Shape your small meatballs and put them aside.

  2. In a pan slightly brown the garlic into the oil, then remove it. Pour the tomato and cook over high heat for around 15 minutes. Add the meatballs and some basil, then cook over low heat for 15 minutes more.

  3. Cook pasta al dente into abundant salted water, then drain it and mix it to the sauce. Serve with some Parmigiano and fresh basil.

Cart

No more products available for purchase

Your cart is currently empty.