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Rigatoni with Picosita Sauce and Goat Cheese

10 mins
15 mins
Low
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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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Ingredients

8 portions
  • 1 package rigatoni, 500g
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/4 cups dried chili, in aritos
  • 1/2 bunches basil, chopped
  • 1/2 cups goat cheese, fallen apart
  • 1 Prego® traditional sauce, 680g
  • 500 grams ground beef
  • 1 pinch salt
  • 1 pinch pepper
  • 1/2 cups Parmesan cheese, crumbled, to decorate
  • 1/2 bunches basil, to decorate

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.

PRESENTATION

Serve the pasta with the albondiguitas, a touch of crumbled goat cheese sauce and fresh basil leaves. Decorate with cherry jitomatito.

TIPS

Cook the albondiguitas with the sauce so they have a delicious flavor.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
171
kcal
8.55%
Carbohydrate, by difference
20.7
g
6.9%
Protein
9.8
g
19.6%
Total lipid (fat)
5.3
g
8.15%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
China Vigil
03/02/2018 09:11:31
Mucho sabor

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