Pipe rigate Ferrarese

  • Difficulty


  • 350 g0SXE049
  • 300 g shelled peas
  • 100 g slice mortadella
  • 1 onion
  • 1 small carrot
  • salt and pepper
Pipe Rigate n° 49


Peel and finely chop the onion. Trim the carrot and chop it coarsely; dice the mortadella and place them in a pan with a dash of oil and the onion and brown for a few minutes.Add the peas and a ladle of water if needed, season with salt and a grind of pepper and simmer for 7-8 minutes.In the meanwhile cook the pasta in plenty of boiling salted water, drain it al dente and mix it with the sauce.