Preparation time 15 minutes
Cooking time 8-7 minutes
Difficulty level very easy
500 gr rigatoni
300 gr Mani Salted smoked pork
3 tbsp olive oil
30 cherry tomatoes
4 spring onions
3 tbsp Spicy Mustard squeeze Kalamata Papadimitriou
120 ml white wine
250 gr grated gruyere
Freshly ground pepper
In a large cooking pot with salted water, boil the rigatoni for 6 minutes.
When ready, strain and rince them under plenty of running water.
On a cutting board using a sharp knife, cut the Singlino (salted smoked pork) into bite-size pieces, the cherry tomatoes in 4 and finely chop the spring onions.
Place a deep non-stick frying pan over high heat and add the olive oil.
Saute the Singlino (salted smoked pork) for 1-2 minutes until it has nicely browned and released its aromas.
Add the finely chopped spring onions, continuing to sauté for another minute.
Add the Spicy Mustard squeeze together with the rigatoni and combine well.
Add the white wine, the grated gruyere and the cherry tomatoes; continue to cook until the sauce thickens.
When the rigatoni is ready, remove from the heat and serve on large individual plates, adding a little freshly ground pepper.