Pennotti® Rigati N°62

with White Ragù



360 g Rummo Pennotti® Rigati N°62
1 celery stalk
2 carrots
1 onion
1 garlic clove
30 ml olive oil
300 g minced chicken or turkey meat
3.5 dl dry white table wine
120 g grated Parmesan cheese
Parsley, salt and pepper, to taste


Sauté chopped celery, carrots, onions and garlic in olive oil. Once tender, add the chopped meat, spreading it out well and breaking it up into small pieces with a wooden spoon. Cook for about 20-30 minutes. When the meat is browned, add the white wine and cook off the alcohol, covering to trap the humidity, and adjusting the salt and pepper to taste when the meat is almost fully cooked which shouldn’t take long. (Once cooked, the meat can be moistened again with a drizzle of raw olive oil.) In a pot of abundant, salted boiling water, cook the Pennotti® Rigati until “al dente.” Reserving the cooking water, drain them with a slotted spoon directly into the saucepan with the sauce and sauté over low heat, adding a couple tablespoons of the cooking water as necessary to complete cooking. Garnish with a handful of chopped, fresh parsley, and serve with a sprinkling of grated Parmesan cheese.