Rigatoni napoletani alla rustica””

  • Difficulty


  • 350 g Rigatoni Napoletani n° 124
  • 250 g courgettes
  • 70 g grated Emmenthal cheese
  • 60 g sausage
  • 1 onion
  • 100 ml milk
  • 1 bunch of basil
  • a curl of butter
  • salt and pepper to taste
Rigatoni Napoletani n° 124


Skin the sausage and crumble the mince; cook for a few minutes in a fry pan with the extra virgin olive oil. Chop the onion and cut the courgettes into julienne strips.Remove the mince from the frying pan and cook the onion and courgettes for 7-8 minutes. Replace the minced sausage in the frying pan and add the milk and basil; bring to the boil.In the meantime, cook the Rigatoni napoletani in a pot full of salted water; drain and pour the pasta into a buttered oven dish and dress with the sauce and grated emmenthal cheese. Bake au gratin at 200C for some minutes.