CALABRIA - Pasta alla Giancaleone
30 minutes
5/6 servings
INGREDIENTS
1lb of Viaggio Rigatoni
1 ½ lb Viaggio Italian peeled tomatoes
7oz of sheep's ricotta + 3-4 tablespoons of milk
7oz caciocavallo cheese
3 ½ oz of bacon
2 cloves of garlic
Viaggio Extra Virgin Olive Oil to taste
DIRECTIONS
In a large pan with high edges put some Viaggio Extra Virgin Olive Oil and sauté the garlic with the bacon. When the garlic get browned, remove it and pour the Viaggio Italian peeled tomato. Cook on low heat for about 15 minutes. In the meantime, dissolve in a bowl the ricotta with the tablespoons of milk till it becomes a homogeneous cream, then cut the caciocavallo into small pieces. When the Viaggio Italian peeled tomatoes are dry enough, pour both the ricotta and the caciocavallo; mix until the cheese is melted and the sauce becomes soft and creamy. Boil the Viaggio rigatoni until they are cooked al dente, drain them and pour them into the pan that has to be kept on very low heat, and covered with a lid. Raise the flame taking care to stir continuously. If it is too dense, add a few tablespoons of pasta cooking water.
ENJOY!
