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Italian Pasta

Italian Pasta
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Italy » Information » Food and Wine » Italian Pasta » Pipe Rigate

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Pipe Rigate Pasta

Pipe Rigate

 

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Pronunciation: pee-pay ree-gah-tey
 

Pipe rigate is s hollow curved pasta that resembles a snail shell. It has a wide opening at one end and at the other end the opening is flattened so that it is almost closed. It is commonly called "conchiglie" (shells). It's often served with tomato or meat sauces, or in pasta salads. Cooking time 8 min.

 

The Recipe:

Pasta e Fagioli
(preparation time: 40/45 minutes)

Ingredients for 4 people:
1 diced onion
1 clove garlic
6 strips of bacon, chopped
1 pound pipe rigate
1 onion
7 ounces dried mixed beans, soaked overnight in water to cover
2 carrots
1 celery rib
sage
salt
pepper
extra-virgin olive oil
 

Preparation:
Drain and rinse the beans and put them in new water and bring to a boil (about 1 hour). Heat 1 tablespoon of the oil in the pan. Into another pan, sauté onion and a carrot. Wash and peel the remaining carrot, garlic and celery and chop them. Add them, sage and chopped bacon to the oil. Let fry for 3/4 minutes. Rice 3/4 of the beans and let the others entire. Add the purée to the sautéd mixture and cook for 20 minutes, blending, then add the other beans. Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pipe rigate. Cook uncovered over high heat until "al dente". Drain the pasta and mix it with the soup. Add pepper to taste.
 

 

Wine Match: Valpolicella or Bardolino

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Italy » Information » Food and Wine » Italian Pasta » Pipe Rigate