“Fibrella Rigatoni” Pasta with Cabbage, ribs and Chestnuts

Ingredients

• 400gr of "Rigatoni fibrilla Pasta” Leonessa
• 300gr of fresh cabbage
• 2 cloves of garlic
• 80gr of Carrot
• 80 gr of Celery
• 80gr of fresh Onion
• 400gr of ribs
• 1 sprig of thyme
• 20gr of tomato puree
• fresh chili pepper to taste
• ½ cup of white wine
• extra virgin olive oil to taste
• salt and pepper to taste
• 8 Chestnuts
• 50g of Seasoned Provolone del Monaco (from Sorrento)
• 40g of baked tomatoes.