Pipe Rigate
Pipe Rigate à la roquette et au chorizo
-
400g of Panzani Pipe Rigate
-
4 servings of rocket
-
2 tbsp of oil
-
200g of chorizo
-
1. Cook pasta in boiling water until "al dente."
-
2. During this time, coarsely chop the rocket and add the oil to it.
-
3. Season with pepper.
-
4. Drain the pasta and pour it into the dish with the rocket.
-
5. Stir so that rocket wilts slightly.
-
6. Arrange and garnish with chorizo.
You might also like
Vermicelli au foie de volaille et à la sauce tomate
Vermicelli
Make recipe
Farfalle Tricolore au poulet et tomates
Farfalle
Make recipe
