Chilli Rigatoni

  • Difficulty


  • 320 g0SXE024
  • 2 Chillies
  • 2 cloves garlic
  • salt
Rigatoni n° 24


Peel the garlic, place it in a pan with warm oil and fry until golden then add the whole chillies and cook until swollen and glossy. Remove the pan from the heat without burning them, remove the pan from the heat, drain the chillies and the and the garlic, crush and put them back in the pan with the oil.Cook the pasta in plenty of boiling salted water. Drain it al dente in a serving dish, mix it with the garlic and the chilli dressing and 3 tbsp of the cooking liquid, mix well and serve with a sprinkle of chopped parsley.