Ingredients for 4 people:
Preparation: In a non-stick skillet, heat the Bolognese sauce over low heat. Meanwhile, cook the penne rigate in plenty of salted water, and once they are al dente, drain them and add them to the skillet with the sauce. Mix everything well for 1 minute and plate, garnishing with a few fresh basil leaves and shavings of Parmigiano Reggiano.