Mezzi rigatoni Mimmo””

  • Difficulty


  • 350 g0SXE026
  • 400 g potatoes
  • 1 clove garlic
  • 1 Chilli
  • salt
Mezzi Rigatoni n° 26


Peel the potatoes and once washed and dried dice them. Crush the garlic and chop the chilli coarsely. In a saucepan boil plenty of salted water, toss the diced potato in for a few minutes; add the pasta and cook it al dente. While the pasta is cooking, put the garlic and the chilli in a pan with a dash of oil and fry until the garlic is golden. Drain the pasta al dente and pour it in with the sauce, add a couple of spoon of the cooking water and serve warm.