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Pennine 500 g

Pennine 500 g

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With a smaller diameter than Penne and a superior length, this type of short pasta is very well served with condiments of vegetables but also with a simple Rustichella d'Abruzzo “Pomodoro e Basilico” sauce. Cooking time: 8-10 minutes.



Specific References

16 suggested products

Cannelloni 250 g


Rustichella d’Abruzzo brings to your table the traditional Cannelloni from Abruzzo. Made with a durum wheat semolina sheet, bronze drawn and slowly dried at low temperature, Cannelloni need to just be seasoned and put in the oven raw for 40 minutes. We recommend the following fillings: fresh ricotta cheese, stir-fried vegetables, a bit of Pecorino cheese of Abruzzo and a bit of Rustichella INTOSSO Extra Virgin Olive Oil, or with a ragu of Rustichella Pomodoro a Pera d’Abruzzo and meat or liver sausage of Abruzzo. Cooking time: 40 minutes.

Fregola tostata 500 g


Originally from Sardinia, the making process of this type of artisan pasta consists of rubbing durum wheat semolina in a big ceramic bowl where a mixture of water and saffron is squirted into (which gives the wonderful intense yellow colour) and then small irregular balls are made by hand and toasted in an oven. The traditional recipe is Fregola Sarda with clams, or cooked as risotto with seafood and lemon zest, or with turnip greens, cherry tomatoes, garlic and Parmigiano Reggiano cheese. Another good recipe is Fregola Sarda with roasted courgettes, cherry tomatoes and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil, or the one by the starred chef William Zonfa, who usually cooks this type of pasta with fresh sausage, blueberry and Rustichella d’Abruzzo PrimoGrano INTOSSO extra virgin olive oil. Cooking time: 10-12 minutes.

Creste di Gallo 500 g


Short pasta originally from Sicily, rough, porous and half-moon-shaped, it is ideal with the Rustichella d’Abruzzo "alla Norma" or "Peperoni" sauces. Cooking time: 8-10 minutes.

Torchietti 500 g


This very peculiar type of “curl-looking” artisan pasta combines well with vegetable or meat ragù, or with Gorgonzola and nut cream or peas and sausage. Condiments with Rustichella d’Abruzzo “alla Puttanesca”, “alla Genovese” and “ragù bianco con Porcini” sauces are also recommended. Cooking time: 10-12 minutes.

Riccioli 250 g


Rustichella d’Abruzzo Riccioli all’Uovo has the perfect shape to satisfy all the palates, even the most demanding ones. Thin, rough and porous “curls” of egg dough that collect the condiment on the inside. Try Riccioli in the ‘mari e monti’ version, with seafood, chickpeas and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO Extra Virgin Olive Oil. You can also try it with one of our sauces, such as ‘alla Norma’ or ‘all’Ortolana’. Cooking time: 9 minutes.

Fiori di Zucca 500 g


One of Rustichella d’Abruzzo new items that have recently been introduced in Italy and abroad. This type of pasta is similar to Torchietti and is made with 30% of puree of pumpkin. You absolutely need to try it with Rustichella truffle-aromatized Extra Virgin Olive Oil. Cooking time: 10-12 minutes.

Paccherini alla fragola 250 g


Thanks to its shape and colour, strawberry has always been considered the fruit of love. It was already known to the ancient Romans who consumed it during the festivities in honor of Adonis. According to the myth, the tears of the goddess Venus fallen on the earth after her death would have given rise to the seedlings of strawberries. With a sweet taste and an intense aroma, strawberries are a concentrate of beneficial and curative properties. Cooking time: 13-15 minutes.

Chitarra 500 g


Shape similar to Spaghetti but with higher thickness and a square section instead of round, which is named after the typical tool used for its preparation (called indeed "chitarra"), which gives this pasta a firm texture that can capture completely the condiment, ranging from a simple but delicious tomato and basil sauce, to a more full-bodied and rustic one like sausage and radicchio or a “healthier” one like Rustichella d'Abruzzo "pesto alla Genovese". Cooking time: 9-11 minutes.

Tagliatelle Capricciose 250 g


Rustichella d'Abruzzo ha pensato anche ai palati più esigenti che trovano nelle Tagliatelle un formato irrinunciabile, realizzando la versione "capricciosa", dai bordi frastagliati, che permettono al condimento di aderire perfettamente e regalare un'intensa esperienza gourmet. Consigliamo l'abbinamento con i nostri sughi alla Bolognese o alla Genovese, o con la Crema di Funghi Porcini, accompagnati da un filo di Olio Evo monocultivar INTOSSO PrimoGrano Rustichella. Tempo di cottura: 4-6 minuti.

Orecchiette 250 g


This typical type of artisan pasta from Apulia region, derives its name from its characteristic shape (orecchiette means ‘small ears’) made by pushing the dough with thumbs. The classical recipe with orecchiette is “alla Pugliese” with turnip greens, sausage and garlic. It also combines with a meat ragù and Rustichella d’Abruzzo “alla Pecorara” or “alla Salsiccia” sauces. Cooking time: 12-16 minutes.

Paccherini 500 g


Rustichella d’Abruzzo Paccherini, bronze-drawn and slowly dried at low temperature in order to preserve perfume and quality, is slightly smaller than the classic shape of Paccheri. Starred Chef William Zonfa’s recipe is composed by Paccherini cooked with porcini mushroom aroma, a salad of asparagus, L’Aquila saffron cream and juniper-flavoured ricotta cheese. For the lovers of seafood, we recommend it with roasted cuttlefish, parsley and Rustichella d’Abruzzo chili-pepper-aromatized extra virgin olive oil. Cooking time: 13-15 minutes.

Taccozzette 500 g


Originally from Abruzzo, this diamond-shaped type of artisan pasta is perfect for one of the typical dishes of this region, the "pasta and beans" (or chickpeas) or it can be accompanied with a chicken or vegetable broth. Also we recommend to try the taccozzette "Mare e Monti" with vegetables, Rustichella d'Abruzzo "Pescatora" sauce and extra virgin olive oil Intosso. Cooking time: 10-12 minutes.

Farfalle Rigate 250 g


An old saying goes “Se le farfalle possono volare 1000 km, pensa a quello che puoi fare tu” (if butterflies can fly 1000 km, just imagine what you can do”). Rustichella d’Abruzzo Farfalle Rigate all’Uovo brings into your kitchen the love for food and the traditional recipes. The aim of the stripes on the outer surface is to collect the condiments and make them stick to it, just like the pollen sticks to the wings of the butterflies. For this reason, we recommend Farfalle Rigate with full-bodied sauces, such as ‘alla Genovese’ or ‘rosso alla Salsiccia’ by Rustichella. For the lovers of more intense tastes, we recommend it with a condiment made of fresh stir-fried sausage with broccoli and radicchio and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. Cooking time: 9 minutes.

Penne Rustiche 500 g


One of the most famous types of pasta in the world, made with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature, widely used in plenty of recipes: ‘mushrooms’, ‘sausage and saffron’ or the traditional ‘ragù all’abruzzese and Farindola Pecorino cheese’. It also combines perfectly with all of Rustichella d’Abruzzo red and white sauces. Cooking time: 7-9 minutes.

Cannolicchi 500 g


Originally from Sicily, this type of well-defined spiral-shaped short pasta, with a central hole that perfectly absorbs the seasoning inside, is perfect for a wide variety of condiments, from the vegetable-based to the more substantial meat-based ones. Recommended with the classic "ragù di carne alla Siciliana" recipe, but also with Rustichella d'Abruzzo "alla Norma", "alle Olive" and "ai Peperoni" sauces. Cooking time: 7-9 minutes.

Maccheroni 500 g


C-shaped short pasta, it is used mainly with vegetable-based condiments and fresh ricotta cheese or a simple tomato sauce with basil. Ideal with Rustichella d'Abruzzo "Ortolana" and "alle Olive" sauces. Cooking time: 5-7 minutes.