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Rigatoni with potatoes & peppers

"Co 'all the food adurterati,
stommico now the CIA Ran Out
nun and pe' those who suffer from acid heart cramp,
'sti Rigatoni know' them better suited.
Du 'ojo spoonful of refined
a bit' de
and freshly ground pepper 'is recipe here makes nun' na sin. We only want more time
coce 'na steak, which prepares
' I'm so delicate dish
, it is noon already rung,
no fear, for a moment and s'azzecca.
Fateve 'ar quann'è saucer and I've heard so much humanity

they considerate co' anyone.
And then, the water pe 'room if they Rigatoni
co' du 'dice, you will hear what you've
riescheno more good men. "

I finally found the time to try this famous pasta risotto "seen on TV a few months ago but with a different sauce and I must say ... really good ... try it ... good evening to you all !!

Ingredients

-300 g rigatoni

- 1 pepper Red

- 2 potatoes

- half a glass of white wine

-a spoonful of cream

-sale & ;

pepper extra-virgin olive

- parmesan

- parsley, basil

- 2 anchovy fillets in oil

-a handful of pine nuts

-a handful of capers

-1 garlic clove -1

chili

Preparation

Cut into julienne potatoes and peppers. Fry in skillet with oil, garlic, chilli and anchovy fillets. When dissolved, add the capers and pine nuts. After a couple of minutes add the vegetables. Add salt and pepper and finally the parsley and basil. Let simmer for 10 minutes. Join the rigatoni. Such as rice and toast it then sfumateli with white wine. And continue to cook and combine the vegetable broth. When cooked, stir in the cream and Parmesan and sprinkle with parsley.