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Pennette Rigate 500 g

Pennette Rigate 500 g

€2.80
Tax included

With a smaller diameter than Penne, this particular short pasta is known to be the most widely used shape in the realization of a first course with seasoning "vodka and bacon" or with "Pachino" cherry tomatoes and basil, or with Rustichella d'Abruzzo "all'Ortolana" or "Peperoni" sauce. Cooking time: 10-12 minutes.

Quantity


R05617

Specific References

16 suggested products

Squid ink linguine 500 g

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Rustichella d’Abruzzo long-shaped pasta aromatized with Black Squid Ink. The classic recipe is with squids, prawns, cherry tomatoes and mullet’s eggs, or with smoked salmon and Rustichella d’Abruzzo Extra Virgin Olive Oil. We recommend it with Rustichella d’Abruzzo “Pomodoro e Basilico” sauce. Cooking time: 9-11 minutes.

Candele Lunghe 500 g

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One of the traditional types of pasta from Campania. Long, candle-shaped and thicker than 1 cm, this pasta needs to be snapped before being cooked in a pot. The traditional recipe is Candele Lunghe cooked in oven as a classic “red” timballo (meat ragu, mozzarella and Parmigiano Reggiano cheese) or “white” (besciamella sauce, artichokes, cherry tomatoes, olives and bufala mozzarella cheese). It combines well with sauces such as Rustichella d’Abruzzo “alla Pecorara” and “all’Ortolana”. Cooking time: 7-8 minutes.

Sagne a Pezzi 500 g

€3.30

Typical pasta of this region, it is made with 100% Abruzzo durum wheat semolina, bronze drawn and dried at low temperature. Perfect in legume soups, with beans, crunchy bacon and Rustichella d’Abruzzo INTOSSO Extra Virgin Olive Oil, with scrambled eggs and chicken livers “cace e ove”. It matches perfectly Rustichella d’Abruzzo “alla Salsiccia” or “Ragù Bianco” sauces. Cooking time: 7-9 minutes.

Orzo pasta 500 g

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Particular type of pasta similar to barley grains but with larger size (between 1.15 and 1.30 mm), perfect for the preparation of vegetable soups or simply as pastina in a soup. Also recommended for cold pasta salad with cherry tomatoes, mozzarella, basil and with Rustichella d'Abruzzo porcini-aromatized extra virgin olive oil, or simply as a "healthy" starter with Rustichella d'Abruzzo “Intosso” extra virgin olive oil. Cooking time: 7-8 minutes.

Fagiolo tondino bianco d'Abruzzo 500 g

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The fagiolo Tondino of Abruzzo (round bean) was historically cultivated in Tavo and Nora valleys, once full of mills. Rustichella d’Abruzzo wants to propose again this ancient legume with PrimoGrano line, created in order to enhance the typical products of Abruzzo tradition in the Vestina area. The Tondino bean, harvested and selected by hand, is a top quality product strictly linked to the land of Abruzzo, with its unique and delicate taste. It is often used to prepare rustic soups and was consumed in the past as alternative to meat. For this reason, countless recipes with this ancient legume have been handed down from mother to daughter throughout the years.

Capelli d'Angelo 250 g

€3.20

Capelli d’Angelo (Italian for “Angel’s hair”) is one of the classic types of the line Pastine, perfect to make vegetable soups, more full-bodied condiments like Rustichella d’Abruzzo “Pomodoro e Basilico” sauce with a bit of Rustichella Extra Virgin Olive Oil, or with a delicate scampi broth with a bit of minced parsley and chives. Cooking time: 5 minutes.

Capellini 500 g

€2.80

With a diameter between 0.85 mm and 0.92 mm, this type of "thin spaghetti" is among the most popular ones of Rustichella d' Abruzzo line, and combines well with a broth or a soup, or it can be stir-fried with a sauce made of oil, ginger, lemon zest and Sichuan pepper, or simply seasoned with fresh tomato sauce and basil. Cooking time 4-6 minutes.

Fregola tostata 500 g

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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.

Pennine Rigate 500 g

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With a smaller diameter than Penne Rigate and a superior length, this short pasta shape combines very well with zucchini and shrimp, vegetables and with Rustichella d'Abruzzo "Arrabbiata" or "Puttanesca" sauce. Cooking time: 10-12 minutes.

Anelletti 500 g

€3.30

Originally from Sicily, this small ring-shaped type of artisan pasta is usually served as Timballo alla Palermitana (one of the traditional Sicilian dishes), or in a chicken broth, or with butter and cheese. According to the tradition of the Abruzzo region, Anelletti pasta is cooked “alla Mugnaia” with Rustichella d’Abruzzo PrimoGrano “Pomodoro a pera” tomato puree, goat’s ricotta cheese, eggplants, courgettes, peppers and Farindola Pecorino cheese. Cooking time: 12-14 minutes.

Maniconi Rigati 500 g

€3.20

Produced through the same bronze dies used for the Paccheroni Rigati, Rustichella d'Abruzzo proposes the Maniconi, a shape of the same diameter, but half the length of the classic Paccheroni. Perfect to collect any condiment thanks to its roughness and the ridging on the surface, Maniconi is excellent when combined with seafood and crustaceans for a typical Mediterranean-flavoured first course. Rustichella d'Abruzzo suggests to enjoy this shape with a classic recipe of Rome's gastronomy, such as "Cacio e Pepe" or with a "Funghi Porcini" sauce or, why not, a delicious "Ragu bianco" sauce, all by Rustichella d'Abruzzo. Cooking time: 13-15 minutes.

Squid ink tonnarelli 500 g

€3.70

Squid Ink artisan pasta, similar to Spaghetti but with a bigger diameter. It matches seafood-based condiments with cherry tomatoes and rocket and the “mari e monti” (seas and mountains) version with prawns and cheek lard. It is perfect also with Rustichella d’Abruzzo organic “Pomodoro e Basilico” sauce or “alle Olive” sauce with a bit of Rustichella Extra Virgin Olive Oil. Cooking time: 9-11 minutes.

Chitarrone 500 g

€3.30

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: 16-18 minutes.

Nastrini 250 g

€4.20

Rustichella d’Abruzzo Nastrini is highly requested by the European market and can be prepared with seafood-based condiments such as scampi, scallops and a bit of mullet’s eggs. Its particular texture and versatility make this type of pasta perfect to combine with stronger sauces, such as our ‘Tartufata’ with truffle slivers, pecorino cheese and a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. Cooking time: 2 minutes.

Taccozzette 500 g

€3.30

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.

Quadrucci 250 g

€3.20

Quadrucci all’Uovo tells the history of the most genuine side of Abruzzo region, when grandmothers used to do homemade fresh egg pasta, giving it the shape of tiny squares. The classic recipe is with a delicate vegetable broth with a bit of Rustichella d’Abruzzo Extra Virgin Olive Oil. It can also combine with more full-bodied condiments like a vegetable pureed soup or a “Pomodoro e Basilico” soup, seasoned with a bit of Rustichella d’Abruzzo PrimoGrano INTOSSO monocultivar Extra Virgin Olive Oil. Cooking time: 5 minutes.