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Pasta Three Ways...

Pasta Three Ways...

PASTA THREE WAYS

Impress mum with a homemade, gourmet meal this weekend. Our latest pasta shape from Rustichella is the versatile Rigatoni  -  a tube-shaped, short pasta that partners well with a variety of our Sabato pasta sauces, pastes and pesto. 

Here are three ways to make a quick and easy lunch or dinner without the fuss!


VEGETARIAN

500g Rustichella Rigatoni

100g Sabato porcini crema

3 Tbsp Pinoli pine nuts

80g Sabato semi-dried cherry tomatoes

2 Tbsp Sabarot yellow pepper drops

Pinch of Sal de Añana spring salt

Freshly ground black pepper , to taste

Cook rigatoni in plenty of salted, boiling water until al dente (approximately 10-12 minutes). Once cooked, reserve 1/4 cup of the starchy water as you drain the pasta. 

In a mixing bowl, whisk together porcini crema and a little pasta water to make a creamy sauce. Adjust the consistency to your preference. Add cooked pasta, semi-dried cherry tomatoes, pine nuts and yellow pepper drops. Stir until combined. Check seasoning and serve. 


VEGAN

500g Rustichella Rigatoni

4-5 Tbsp Sabato hot artichoke bruschetta  

3 Tbsp Pinoli pine nuts

80g Sabato semi-dried cherry tomatoes

Pinch of Sal de Añana spring salt

Freshly ground black pepper , to taste

Cook rigatoni in plenty of salted, boiling water until al dente (approximately 10-12 minutes). Once cooked, drain the pasta. 

In a mixing bowl, stir in all ingredients with the cooked pasta until combined. Check seasoning and serve. 


FISH

500g Rustichella Rigatoni

300g tin of Callipo yellowfin tuna in oil

4-5 Tbsp Pons capers , drained

3 Tbsp Pinoli pine nuts

3-4 Tbsp Sabarot red pepper drops

Pinch of Sal de Añana spring salt

Freshly ground black pepper , to taste

Cook rigatoni in plenty of salted, boiling water until al dente (approximately 10-12 minutes). Once cooked, drain the pasta. 

In a mixing bowl, stir in all ingredients with the cooked pasta until combined. Check seasoning and serve. 

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Sabato


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