Rigatoni in a sauce of four thieves
Instructions
Boil in salt water fish, all vegetables and cloves for an hour.
Pass all the Mashers.
Place in a saucepan with oil and tomato paste dissolved in a glass of warm water.
When the sauce has thickened, add the past and bring to cooking for 15 minutes.
Cook in salted water the rigatoni.
Al dente, drain and toss with the sauce by grinding white pepper to taste.
Ingredients and dosing for 4 persons
- 400 g of type rigatoni pasta
- 200 g of mixed fish frying
- 1 onion
- 1 carrot
- 1 sprig of chopped parsley
- 1 stalk of celery
- 1 clove of garlic
- 3 cloves
- 2 tablespoons of tomato paste
- 3 tablespoons of olive oil
- Salt
- White pepper