Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, pipe rigate pasta on bechamel sauce. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
Pipe Rigate pasta on bechamel sauce is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Pipe Rigate pasta on bechamel sauce is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook pipe rigate pasta on bechamel sauce using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pipe Rigate pasta on bechamel sauce:
- Prepare 200 g Pope Rigate pasta
- Prepare 1 tbsp bread floor
- Prepare 2 tbsp butter
- Get 1 tsp black pepper
- Get 200 g cow or soya milk
- Get 1 large carrot
The shape also features ridges on its surface. Pipe Rigate is short grooved shaped pasta, the shape is similar to a snail shell. It is delicious with chunky meat or vegetable based sauces. We recommend trying it with tomato sauce, anchovies, caper, black olives and basil topped with a sprinkle of parmesan cheese.
Steps to make Pipe Rigate pasta on bechamel sauce:
- Boil pasta for 5 minutes and Drain water
- Mix butter flour milk and 2tbsp of grated cheese
- Fry the carrot in 1/5spoon of butter add the bechamel mix stir for 1 minute and af the pasta
- Stir for 5 more minutes and allow the mix to sat for 3 minites in low fire
- Serve with bechamel sauce spinach and grilled chicken
Pipe Rigate are a delicious variation of the Lumaca (snail) shape pasta which, thanks to the double-ended opening and the distinctive ridges, are perfect for mixing up with and capturing less dense, more liquid sauces. Pipe Rigate are especially good with ragù sauces made from pork or beef, sausages or mushrooms. Drain, return to pot, and set aside. Make the butternut sauce: Set large sauté pan with olive oil over medium heat. Add the onions and sauté, stirring occasionally.
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