Fusilli "Mancini" with potatoes, rigatino and guanciale

30/10/2013 - Ingredients for 4 people:

- 400 g fusilli "Pastificio Mancini"
- 2 potatoes
- 150 g Rigatino "Cinta Senese"
- 150 g guanciale "La Cinta di Guido"
- 1 clove of red garlic from Nubia
- Pitted Taggiasca olives "Frantoio Marvaldi"
- Extra Virgin Olive "Frantoio Marvaldi"

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g fusilli "Pastificio Mancini"
- 2 potatoes
- 150 g Rigatino "Cinta Senese"
- 150 g guanciale "La Cinta di Guido"
- 1 clove of red garlic from Nubia
- Pitted Taggiasca olives "Frantoio Marvaldi"
- Extra Virgin Olive "Frantoio Marvaldi"

Put the whole clove of garlic, the pitted olives, the diced Rigatino, the diced guanciale and diced potatoes in a pan with a little olive oil until the Rigatino is nice and crispy. If necessary, add a little white wine or water and cook until the potatoes are cooked.

Cook the Fusilli "Pastificio Mancini" for about 8 minutes, until the pasta is al dente. Drain and add to the pan with the sauce.

Recommended wine: Foho Borgo Casa al Vento