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Pipe rigate with pestom

Pipe rigate al pestom


  • 320 g of Pipe Rigate
  • 50 g of butter
  • 1/2 cup oil
  • 1 onion
  • 1 stalk of celery
  • 1 carrot
  • 500 g of fresh pork salami
  • 2 bay leaves
  • 1/2 litre of red wine
  • 2 glasses of water
  • 1 cup of tomato sauce
  • 30 g of cornstarch or potato starch


In a large saucepan lightly fry the finely chopped onion and vegetables with butter and olive oil. Add the fresh salami previously skimmed and broken in chunks, mix well over high heat for 5 minutes.

Add the wine, water, tomato sauce, bay leaves; cook over medium heat for about 1 hour, then adjust the density thickening with cornstarch dissolved in cold water.

Cook the Pipe Rigate in salted water, drain and then add to the sauce, stir-fry for some minutes, garnish with shavings of Parmigiano Reggiano and serve.

SUGGESTED WINE: Terre di Franciacorta Rosso Villa Gradoni CANTINA VILLA.

Valdigrano di Flavio Pagani srl

via Borsellino, 35/37
25038 Rovato (BS)
T. +39 030 7704444
F. +39 030 7720913
P.IVA/VAT IT01960850988

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