Rigatoni napoletani with a sauce of red onions from Breme and pinto beans from Vigevano | Italian Pa
이탈리아 요리법: Rigatoni napoletani with a sauce of red onions from Breme and pinto beans from Vigevano. De Cecco 한국 | 이탈리아 소스와 파스타 조리법.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Skillet
- Measuring cup
- Measuring spoon
- Grater
Ingredients
- 320 g Rigatoni Napoletani n° 124
- 400 g of red onions from Breme
- 200 g of pinto beans from Vigevano shucked
- 80 g of chopped pancetta
- 1 tablespoon of tomato sauce
- 20 g of butter
- 200 ml of quality extra virgin olive oil
- 1 cup of stock
- 2 teaspoons of sugar
- 1 pinch of chilli pepper
- salt and grated Parmesan cheese
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