Garganelli pasta with wild boar

Serve 6

Cook the garganelli pasta in boiling salted water until  al dente. In a pan with a drizzle of oil, brown the ready to use vegetables. Add the wild boar ragout and the pomodorina  sauce and continue to to cook for  few minutes, add in some rosemary. Drain the garganelli and toss them in the prepared sauce with some grated parmigiano reggiano cheese. Garnish with a spring of rosemary, a slice of crispy prosciutto and chopped parsley.