Moccolotti de lo vatte

Short, thick pasta traditionally served with meat ragù or pork-based sauces.

- Moccolotti pasta or rigatoni
- Pork meat (ribs, sausage)
- Onion, carrot, celery
- Tomato passata
- Olive oil
- Salt and pepper

Brown the meat with chopped vegetables, add tomato passata, and let simmer. Cook pasta, drain, and mix with the sauce. Serve hot with grated pecorino cheese.