Rigatoni alla burina
Instructions
Peel the tomatoes and cut them into pieces; prepared in a pan a fried onions cut very thin, with plenty of oil.
Add the wine to consume the onion without burning it, then put the tomatoes and let them cook on medium heat.
Meanwhile boil salted water and prepare rigatoni al dente; When the sauce is ready, place the sauce in the pan the rigatoni and add the cheese; stir and season to open fire.
Stained with a handful of oregano, then served the rigatoni well hot.
Ingredients and dosing for 4 persons
- 400 g of type rigatoni pasta
- 12 ripe red tomatoes
- Grated pecorino romano cheese
- Olive oil
- 1/2 onion
- 1 glass of rosé
- 1 handful of oregano
- Salt