Rigatoni napoletani in arrabbiata sauce with anchovies and aubergines, garlic and parsley sauce | Pa

Ingredients

• 300 g Rigatoni Napoletani n° 124
• 4 raw anchovy fillets
• 150 g anchovies
• 20 g sugar
• 80 g salt
• 300 g Extra Virgin Olive Oil
• 2 g diced garlic
• 1 pinch chili pepper
• 12 g Extra Virgin Olive Oil
• 2 g salt
• parsley flakes
• 2 g xanthan gum
• 100 g ice
• 5 g white wine vinegar
• 50 g Extra Virgin Olive Oil
• milk