Rigatoni accompanied by albondiguitas with a red sauce based on Traditional Prego® sauce, with a spicy touch of chile de árbol and sprinkled with goat cheese and fresh basil. The best recipe!
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Ingredients8 portions
Preparation
Heat water over high heat in a deep pot until it boils, add the Rigatoni pasta pack. Cook, drain and reserve.
Heat the olive oil in a deep skillet over medium heat. Cook the onion and garlic until transparent, add the tree chili, the basil, the goat cheese and the Traditional Prego® Sauce. Reservation.
Form small albondiguitas with the ground meat and add to the sauce. Cook 10 minutes or until cooked. Season and reserve.
Add the pasta to the previous preparation and mix very well.
Serve the pasta, finish with parmesan cheese and basil.
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