It is possible to order the single bottle. We recommend that you order bottles in multiples of 6.
The shipping cost changes every 6 bottles.
The shipping cost changes every 6 bottles.
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Ingredients:
- 500 g Rigatoni di Gragnano "Pastificio dei Campi"
- 150 g guanciale "Azienda Agricola Marchesini"
- 300 g whole and strained Piennolo del Vesuvio DOP tomatoes
- 80 g Pecorino Romano DOP
- 1 Chili Pepper
- Unrefined sea salt "Oro di Sicilia"
Dice the guanciale and fry until crisp in a pan. Then set the guanciale aside and let the melted fat of guanciale in the pan.
Cook the Rigatoni di Gragnano and leave very al dente.
Add the tomatoes Piennolo in the pan with the guanciale fat and crush them with a fork. Simmer for 2 minutes and add the chopped chili pepper add at the end. Simmer for another 10 minutes.
Pour the pasta into the pan with the sauce. Sprinkle with the grated Pecorino Romano and guanciale and serve. If you want, sprinkle with chopped parsley.
Recommended wine: Preole Rosso Nero D'Avola Merlot Biologico - organic winery Adamo
