Rigatoni In Green

Preparation:

Preparation: Cook the rigatoni al dente. Wash the rocket, remove the stems and cut the leaves into thin strips. Cut the gorgonzola into small pieces and put it in 1 saucepan with 30 g of butter and melt it, stirring, over low heat. Gradually add 1/2 glass of cream, stirring constantly, the tomato concentrate and cook for 5 minutes. Then add the rocket, salt and pepper. Drain the pasta, transfer it to 1 hot bowl and dress it with the prepared sauce.