SPICY RIGATONI WITH TOMATO AND TURNIP TOPS

Ingredients for 4 people

350 g of Gragnano rigatoni
200 g of turnip greens
200 g of tomato sauce
A clove of garlic
Extra virgin olive oil
Grated pecorino cheese
salt
A chili

Difficulty
Time

30 minutes

Cost
  • Wash and cut your turnip tops then dip them in a high pot of salted and boiling water
  • After about 10 minutes, when the water is boiling, toss the rigatoni and continue cooking for about 13 minutes
  • Meanwhile, in a large pan with low sides, crush your clove of garlic, put the pepper, extra virgin olive oil and brown
  • At this point add the tomato sauce
  • Season with salt and continue cooking for about 10 minutes
  • After the time drain the pasta with your cimette and, after removing the chili and crushed garlic, sauté in the pan of the sauce
  • Serve with a generous grating of pecorino cheese.
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