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Great Classics

Stelline No. 22

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Stelline n° 22
1 piece of stewing beef
1 each celery stalk, carrot, onion
Bay leaf, peppercorns & clove
Grana Padano, to taste
For the option, you’ll need fresh eggs, a knob of butter, nutmeg and pepper

DIRECTIONS

Make broth: cut meat in chunks and place in the bottom of a wide, deep pot. Slice the carrot and celery in big pieces. Cut the onion (skin on) in half and insert a couple cloves on cut side. Place the carrot, celery and onion half (with cloves) in pot along with the meat, adding black peppercorns and a bay leaf. Cover with cold water and cook over low heat, removing any foam that develops on top, then continue to simmer over low heat, covered, for at least 3 hours. Filter the broth and pour the portion you want to use into a pot. Place over heat, add coarse sea salt to taste, and bring to a boil. Pour in the Stelline and cook as indicated on the package. Serve, adding grated Grana Padano. Option with egg: make a mixture of egg, 60 g of Grana Padano and a grating of nutmeg which you beat into the broth while the pasta is cooking. Plate and serve with a grating of fresh black pepper. Vegetarian option: to make a vegetarian broth, first “toast” the vegetables (keeping the skin on the onion!) in the pan before adding water.

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Pappardelle No. 101

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Egg Pappardelle n° 101
300 g ground beef
150 g bacon
1 each carrot, celery branch, onion
350 g tomato purée
125 ml red wine
250 ml whole milk
5 g butter
80 g Parmigiano Reggiano DOP, grated

DIRECTIONS

First, dice the celery, carrot and onion. Cut the bacon into small cubes, then fry it in a sauté pan, adding the diced vegetables and continuing to sauté. Add the ground meat, mix then pour in the red wine. Cook off the alcohol, then add the tomato purée. Lower the flame and cook, covered, for 2 hours. Add and mix in the milk, cover, and let cook for another hour. Adjust the salt. Cook the pappardelle in boiling salted water. When almost cooked, add a little ragù to the bottom of a serving bowl. Drain the cooked pasta directly on top, cover with more ragù, then carefully mix the pasta and sauce. Plate by adding a little more sauce to each portion of pasta, a grating of fresh black pepper and a dusting of Parmesan cheese. Serve! Buon appetito!

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Spaghetti No. 3

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghetti n° 3
2 cloves of garlic
Extra virgin olive oil, as needed
Fresh red chili pepper, to taste
4 tinned anchovies
Parsley, to taste
½ Neapolitan tarallo, to taste

DIRECTIONS

After peeling and finely chopping 2 cloves of garlic, smash and rub them with the side of the knife blade until reaching a creamy consistency. Chop a few leaves of parsley and cut the chili pepper into very thin slices. Bring a pot of abundant boiling, salted water to the boil and the pasta (which you’ll cook for half the recommended time). In a pan, heat over a low flame the olive oil and add the anchovies. When they’ve cooked (i.e. dissolved) add the garlic. Turn off the flame and add a ladleful of the pasta cooking water so the garlic doesn’t burn. Add the chopped chili pepper, then, at half the pasta’s cooking time (see 3) transfer the pasta directly into the same sauté pan and finish cooking it with the garlic, oil and chili pepper over high heat, adding reserved cooking water as needed until the spaghetti are cooked. Toss to mix flavors well, and remove from flame. Add the chopped garlic. Plate, adding the sauce from the pan as desired, and topping with crumbled tarallo. Buon appetito!

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Bucatini No. 6

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Bucatini n° 6
200 g cured pork cheek (guanciale)
400 g tinned tomatoes
100 ml white wine
1 chili pepper Pecorino Romano, to taste

DIRECTIONS

Remove the rind, and slice the pork in strips, then start sautéing it, adding the whole chili pepper. When the pork cheek is crispy and browned, pour in the white wine. As soon as the alcohol has cooked off, remove the pork from the pan (set aside), and add the tomatoes in its place. Mash them with the back of a spoon or fork and cook. Meanwhile, cook the bucatini in a large pot of salted boiling water and drain them when still “al dente” directly into the pan with the sauce. Add a little of the pasta’s cooking water, then add the crispy pork cheek and mix. Remove from heat. Add the pecorino bits at a time, mixing well in between additions. Plate, add more grated cheese and—be ready to indulge!

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Linguine No. 13

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Linguine n° 13
800 g peeled, tinned tomatoes
5 canned anchovies
90 g pitted taggiasche olives
2 cloves garlic
60 g salted capers, desalinated
Fresh basil leaves
Chili pepper
Parsley

DIRECTIONS

After desalinating the capers, finely chop a few sprigs of parsley.
In a sauté pan with olive oil, over a gentle flame, cook the anchovies and garlic. Add a few parsley stems, and cook until anchovies dissolve. Add finely sliced chili pepper, then throw in the tomatoes, mashing them. Once half cooked, remove the parsley stems and throw in the chopped capers and pitted olives.
Meanwhile, in abundant boiling salted water, cook the Linguine. Drain them 2 minutes prior to the recommended cooking time, and transferring them directly into the pan with the sauce. (Reserve cooking water).
Mix and toss, adding, as needed, small quantities of cooking water to finish cooking the pasta. Remove from the flame and add chopped parsley. Mix. Plate, adding a final sprinkling of chopped parsley.
Buon appetito!

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Whole Wheat Spaghetti Grossi No.5

Posted on by davide

INGREDIENTS

FOR 3 PEOPLE

350 g Rummo Whole Wheat Spaghetti Grossi n° 5 6-8 oblong tomatoes
40 g extra virgin olive oil
Fresh basil leaves, as needed
1/2 clove garlic
50 g sliced almonds

DIRECTIONS

Make an x-shaped incision in the end of the tomatoes and immerse them for a few seconds in boiling water, then transfer them into cold (or iced) water. Carefully remove the skins with the help of a paring knife and, once peeled, cut them in quarters lengthwise and eliminate the seeds, the gelatinous parts and the tough part where the stem is attached. With an emulsion blender, blend the olive oil with one of the skinned and deseeded tomatoes, adding the chopped garlic, a pinch of salt and a couple basil leaves. Julienne the rest of the cleaned tomatoes and set aside. Toast the sliced almonds in a pan without adding oil, moving them constantly to avoid burning. Set aside. Pour the Whole Wheat Spaghetti Grossi No. 5 into a pot of salted boiling water, and once ready, drain them into a bowl, adding the julienned tomatoes. Toss. Add the emulsion to the pasta with the rest of the fresh basil leaves torn by hand and toss. Garnish with toasted almond slices.

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Mezzi Paccheri Rigati N°152

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Mezzi Paccheri Rigati N°152

For the meat sauce

1 celery rib
2 carrots and 2 onions
1 garlic clove
60g of butter
Extra Virgin Oil, to taste
1 cc tomato concentrate
600 g mixed minced beef and veal
1 glass red table wine
1 l tomato puree
Salt, to taste

For the béchamel

0.75 l milk
300 g butter
200 g flour
Salt, to taste
Nutmeg, to taste
Parmesan cheese, to taste

DIRECTIONS

Chop the carrots, onions, celery and garlic into small pieces and gently brown them in a pan with olive oil. When ready, add the tomato paste and the chopped mixed meat. To flavor the sauce, pour a little red wine into the pot while the meat is cooking with the vegetables and cook off the alcohol. Halfway through cooking, add the tomato sauce and herbs. In another pot, bring salted water to a boil and cook the Mezzi Paccheri for 13 minutes. Meanwhile, start preparing the béchamel sauce. To do this, melt the butter in a small saucepan over gentle heat, add the flour a little at a time and stir continuously to eliminate lumps. Next, pour in the milk slowly to make the mixture creamier. To give it more flavor, add the Parmesan cheese, grated, and nutmeg. When the pasta is cooked, mix it with the meat and tomato sauce, then place it in an oven dish, cover with the béchamel sauce, allowing it to seep into the cracks and crevices in the pasta and sauce. Sprinkle with the Parmesan cheese, grated. Bake at 200° until bubbling, golden and crispy at the edges.

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Linguine N°13

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Linguine N°13
200 g breadcrumbs
2.5 dl extra virgin olive oil
50 g anchovy fillets
30 g capers
2 cloves of garlic
400 g cherry tomatoes (three colors)
100 g grana padano or parmesan cheese
30 g fresh parsley
Salt to taste

DIRECTIONS

In a wide pan, toast the breadcrumbs over heat without oil until they brown, moving the pan constantly to prevent burning. Place the toasted breadcrumbs in a bowl. Heat some extra-virgin olive oil in a frying pan and let the anchovy fillets “melt” in it, adding capers and garlic as well. Using a strainer, filter the flavor-infused oil and pour it over the toasted breadcrumbs, seasoning them evenly. Put any bits of anchovy and caper remaining in the strainer back into the pan, removing the garlic cloves. Drizzle with more olive oil, add the cherry tomatoes, and quickly sauté. Cook the pasta in abundant, salted boiling water. Drain it when still “al dente” directly into the pan with the cherry tomatoes. Reserve the cooking water, adding it in small quantities as needed to finish cooking the pasta and blend the flavors. Serve on the plate, sprinkling with the seasoned breadcrumbs. If you wish, you can add grated parmesan or grana padano cheese) and freshly chopped parsley.

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Paccheri N°111

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Paccheri N°111
200 g cherry tomatoes
500 g squid
Amalfi Coast lemons
Parsley to taste
Extra virgin olive oil, as needed
Garlic, to taste
Salt, to taste

DIRECTIONS

Clean the squid by cutting the head in half lengthwise. (It will curl up during cooking; avoid rings.) Cut the tentacle tufts in half, eliminating the beak. Cut the cherry tomatoes into 4 and brown them in a pan with a little oil, garlic (which you remove once its flavor has infused the oil) and a pinch of salt, letting them sweat and cook completely. Blanch the baby squid in the sautéed mixture for just two minutes. Cook the Paccheri in boiling, salted water and then sauté them in the sauce to blend the flavors, and refresh with a drizzle of extra virgin olive oil, chopped parsley and grated lemon peel.

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Fusillotti® N°155

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

320 g Rummo Fusillotti® N°155
240 g romanesco broccoli
120 g Taggiasca (or Gaeta) olives, hand pitted
120 g Conciato Romano cheese (or aged Sardinian pecorino)
80 g pine nuts
2 cloves of garlic
2 anchovy fillets, in oil
Extra virgin olive oil
Salt

DIRECTIONS

Cut the romanesco broccoli into small clumps, wash them in hot water from the tap: this will remove any “unwanted guests”. Blanch them in abundant salted water and then sauté them in a pan with garlic, oil and anchovy fillets, taking care not to overcook the anchovies. About one minute should be enough. Taste, correct salt if necessary and keep aside. In the meantime, lightly toast the pine nuts in a small frying pan over high heat and set these aside for the final composition of the dish. Cook the pasta, reserving some of the cooking water before draining. Then toss the Fusillotti® with the vegetables, adding the olives previously pitted by hand and the cheese cut into small pieces. If necessary, use a little cooking water to give the right consistency and finally serve adding the toasted pine nuts to complete the dish.

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Fusillotti® N°155

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Fusillotti® N°155
3 cherry tomatoes
50 g almonds
60 g aged pecorino cheese
12-15 fresh basil leaves
1 clove red garlic
Extra virgin olive oil
Salt and pepper, to taste
50 g sheep (or cow) ricotta cheese
20 g anchovy fillets, in oil

DIRECTIONS

Score the tomato skins with an X and immerse them in boiling, salted water for 10-15 seconds. Then put in iced water and remove the skin. Slice, removing the seeds and the acqueous part inside, obtaining a pure pulp. Put aside. In a blender, blend the almonds with pecorino cheese, garlic and 2/3 of the basil leaves. Add the raw tomato slices and season with salt and pepper to taste. Blend. Set the mixture aside. Chop the anchovy fillets. Smooth the ricotta by passing it through a sieve. Add pecorino, the chopped anchovy fillets and 2 or 3 finely chopped basil leaves. Mix. Set aside. In a pot of boiling, salted water, cook the Fusillotti® for about 13 minutes. Drain the pasta. In a platter, mix the pasta with the tomato-based mixture (the Trapanese pesto). To finish, garnish with the seasoned ricotta using a sac à poche. Serve.

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Spaghetti Grossi Quadrati N°221

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

380 g Rummo Spaghetti Grossi Quadrati N°221
100 g Butter
120 g Parmesan Cheese, aged 24 months
Coarse salt, to taste

DIRECTIONS

Boil the Spaghetti Grossi Quadrati in abundant, boiling salted water following instructions on the pack. In the meantime, in a wide (preferably non-stick) sauté pan, melt the butter slowly. We suggest using a centrifuged butter of excellent quality as it will be purer, creamier and sweeter. Set aside. In another non-stick pan without butter or oil, over medium-high heat make the cheese crisps by grating an even layer of Parmesan directly onto the pan. We recommend using 24-month aged Parmesan as it has a stronger flavor and will produce crispier results. The crisps are ready as soon as they turn yellow/reddish. Remove them immediately from the heat, placing them on a plate or piece of baking parchment to cool. Once cooled, crumble them coarsely and set aside. As soon as the spaghetti is cooked, drain it and transfer it with a slotted spoon into the pan with the melted butter. Stirring it with the flame off, cream the pasta by sprinkling in freshly grated Parmesan cheese and spoonfuls of the cooking water only as necessary to coat the pasta in a savory cream. Plate each portion of spaghetti in a nest shape, by coiling it around tongs anchored in a large ladle and slide it into the plate. As a final touch, sprinkle with the crumbled Parmesan crisps and serve.

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Pennotti® Rigati N°62

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Pennotti® Rigati N°62
1 celery stalk
2 carrots
1 onion
1 garlic clove
30 ml olive oil
300 g minced chicken or turkey meat
3.5 dl dry white table wine
120 g grated Parmesan cheese
Parsley, salt and pepper, to taste

DIRECTIONS

Sauté chopped celery, carrots, onions and garlic in olive oil. Once tender, add the chopped meat, spreading it out well and breaking it up into small pieces with a wooden spoon. Cook for about 20-30 minutes. When the meat is browned, add the white wine and cook off the alcohol, covering to trap the humidity, and adjusting the salt and pepper to taste when the meat is almost fully cooked which shouldn’t take long. (Once cooked, the meat can be moistened again with a drizzle of raw olive oil.) In a pot of abundant, salted boiling water, cook the Pennotti® Rigati until “al dente.” Reserving the cooking water, drain them with a slotted spoon directly into the saucepan with the sauce and sauté over low heat, adding a couple tablespoons of the cooking water as necessary to complete cooking. Garnish with a handful of chopped, fresh parsley, and serve with a sprinkling of grated Parmesan cheese.

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Gluten-Free Linguine N°13

Posted on by pastarummo

INGREDIENTS


FOR 2 PEOPLE

250 g Rummo Gluten-Free Linguine N°13
100 g basil leaves
100 ml extra virgin olive oil
100 g parmesan, grated
50 g pecorino romano, grated
30 g pine nuts
½ garlic clove
Salt, to taste

DIRECTIONS

In preparation, select, clean and dry the basil leaves. Put a large pot of water to boil for the pasta. Meanwhile, in the container of an immersion blender, put a good bit of the oil, garlic, pine nuts and salt. Blend until smooth and well mixed. In two steps, add the basil leaves, blending until reaching the desired consistency. Add the two grated cheeses and another drizzle of olive oil. Mix by hand, stirring vigorously. Adjust salt if necessary. Salt the pot of boiling water and cook the 250 g of pasta for the recommended cooking time of 11 minutes. Transfer the pesto sauce into a nonstick sauté pan—off the heat. Drain the cooked linguine directly into the sauté pan with the pesto, reserving the cooking water. Stir and toss the pasta together with the pesto to bind the flavors, adding small amounts of cooking water to regulate the creaminess of the sauce. Plate, garnishing with extra pine nuts and a basil leaf. Serve immediately.

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Tubetti Zita N°31

Posted on by pastarummo

INGREDIENTS

PER 2 PERSONE

250 g Rummo Tubetti Zita N°31
400 g small squid
160 g whole, peeled tomatoes
120 ml extra virgin olive oil
2 cloves unpeeled garlic
Parsley, to taste
Fresh chile pepper, to taste
Salt, as needed

DIRECTIONS

Clean the squid well, without removing the skin. Cut into small, 1.5 cm pieces. In a saucepan, lightly heat half the olive oil with the garlic cloves, smashed with skin on, and sliced chile pepper. Add the prepared squid pieces, stirring quickly, then throw in the tomatoes (without their juices), a pinch of salt and several parsley branches (stem and leaves). Stir well. When it boils, lower the flame and simmer for an hour, stirring occasionally to prevent sticking and to check density. When finished, adjust salt and let rest while you prepare the pasta. In abundant salted water, boil 250 g of pasta for 3 minutes less than the recommended cooking time. Meanwhile, transfer the sauce to wide sauté pan removing the garlic cloves. After 7 minutes, strain the pasta directly into the pan with the sauce without discarding the cooking water. Add a ladleful of the cooking water, then vigorously toss the sauce and pasta together, blending the flavors and finishing the cooking of the pasta (roughly 3 minutes). Remove from heat. Add chopped parsley and the rest of the olive oil. Give a final toss, garnish with more chopped parsley and serve.

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Paccherotti® Lisci N°168

Posted on by pastarummo

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Paccherotti® Lisci N° 168
500 g white-fleshed, saltwater fish
100 g cherry tomatoes
100 g whole, peeled tomatoes
1 glass white wine
120 ml extra virgin olive oil
1 clove garlic
Parsley
Basil
Salt, to taste

DIRECTIONS

In preparation, clean the fish well. Fillet it, taking care to remove all the bones. Remove the skin and cut the meat into 1 cm cubes. Do not throw anything away as it will be used to make the broth.
In a wide medium height pan, heat olive oil over medium heat with garlic (lightly smashed, skin on), some stems of parsley and 1/3 of the cherry tomatoes halved. Brown lightly. Add the discarded fish pieces (head, bones, skin, tail), white wine and tinned tomatoes to the pot. Cook off the alcohol. Add enough boiling water to just cover the pot’s contents and a generous dash of salt. Cover. Lower flame and simmer for about an hour, checking periodically that the liquid hasn’t evaporated excessively. Add boiling water if necessary. Remove from heat, let sit, then strain the reduced fish broth, into a wide sauté pan. Set a large pot of water to boil for the pasta. Meanwhile, prepare a quantity of chopped parsley, and quarter the remaining cherry tomatoes removing the seeds. Salt the now boiling water and cook 250 g of the pasta for 3 minutes less than the recommended cooking time. After 8 minutes, transfer the pasta with a slotted spoon directly into the fish broth, reserving the cooking water. Add a ladleful of the cooking water and toss over heat to mix the pasta with the broth. Add the cubed fish fillet, a drizzle of olive oil and another ladleful of cooking water. Toss over heat, simultaneously cooking the fish and finalizing the cooking of the pasta (without overcooking) at the same time. Add basil leaves, a bit of chopped parsley and the prepped cherry tomatoes. Toss quickly over heat one last time. Remove from flame. Toss with chopped parsley and serve immediately.

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Mezzi Paccheri Rigati N°152

Posted on by pastarummo

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Mezzi Paccheri Rigati N°152
4 egg yolks
200 g cured pork cheek (guanciale)
100 g pecorino
Salt and pepper, to taste

DIRECTIONS

Cut the pork cheek into 1/2-centimeter strips. Combine the egg yolks with half of the pecorino, finally grated, and ground pepper, creating a creamy mixture. Cook the Mezzi Paccheri Rigati in a large pot of boiling, salted water for 10 minutes. While the pasta is cooking, fry the strips of pork cheek in a pan until golden brown. Remove from the grease, without throwing the melted fat away. Mix one spoonful of the pork fat into the egg yolk and pecorino mixture. Gently add a ladleful of the cooking water from the pasta to the pan with the remaining fat (being careful not to splatter the hot grease) and transfer the pasta, once cooked, into the same pan using a slotted spoon. (Don’t throw away the pasta water.) Finish cooking the pasta, by sautéing for 3 minutes. Working quickly, blend a spoonful of cooking water with the egg yolk and cheese combination. Pour the resulting mixture into the pan with the pasta. Stir until creamy. Finally, add the golden pieces of pork cheek, the rest of the pecorino cheese, grated, and some black pepper. Serve garnished with a few extra strips of crispy pork and freshly grated pepper to taste.

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Orecchiette N°87

Posted on by pastarummo

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Orecchiette N°87
500 g broccoli raab
100 ml extra virgin olive oil
60 g taralli
2 anchovy fillets, in oil
1 garlic clove
1 chili pepper

DIRECTIONS

Clean the broccoli raab, using only the more tender leaves and the inside florets. Blanch the prettiest ones for a minute then arrange on a baking tray with some olive oil, and roast for 10 minutes in the oven. Remove and set aside for garnishing. Boil the rest of the greens in a large pot of salted water for 10 minutes. Meanwhile, sauté an unpeeled, smashed garlic clove in a pan with some olive oil. Add the anchovies and a bit of sliced chili pepper. Sauté until the anchovies have melted and the flavors are blended. Transfer the boiled greens into the sauté pan, and throw the pasta into the pot of remaining, still boiling water. Cook for 9 minutes. Remove, still “al dente,” with a slotted spoon directly into the sauté pan with the broccoli raab, garlic, anchovy and chili pepper. (Do not throw out the pasta water.) Toss vigorously, blending all the flavors, adding cooking water as necessary, and the remaining olive oil. Serve garnished with crumbled taralli on top and the roasts broccoli raab.

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Egg Pappardelle N° 101

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Egg Pappardelle N°101
300 g zucchini
300 g eggplant
50 g pecorino
20 g butter
5 spoons extra virgin olive oil
1/2 glass of white table wine
Salt and pepper, to taste

DIRECTIONS

Cut the vegetables in cubes and brown in a pan with a drizzle of olive oil. Add the wine and cook for 5 minutes, evaporating the alcohol. Remove from heat. Grate and add the cheese. In a large pot, boil water and add salt. Cook the Pappardelle for 5 minutes. Drain and toss with the sauce adding the knob of butter.

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Penne Rigate N°66

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Penne Rigate N°66
225 ml tomato sauce
1 garlic clove
15 g Italian chili
60 ml extra virgin olive oil

DIRECTIONS

Peel the garlic and sauté in olive oil. Add crushed chilies and tomato sauce. Sauté a few minutes more, allowing the flavors to meld. Bring water to a boil in an ample pot, add salt. Cook the Penne Rigate for 11 minutes. Drain the pasta and add to the sauce, tossing well in the pan. Serve.

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Fusilli N°48

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Fusilli N°48
225 ml tomato sauce
45 ml extra virgin olive oil
2 Tbsp capers
1 clove garlic, peeled
250 g pitted black olives

DIRECTIONS

Slice the olives. Sauté the garlic in olive oil. Add the tomato sauce, then the sliced olives and capers. Cook
until flavors meld. Bring water to a boil in an ample pot and salt generously. Cook the Fusilli for 9 minutes. Drain the pasta and toss with the sauce still in the pan. Serve.

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Spaghetti Grossi N°5

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Spaghetti Grossi N°5
3 slices smoked bacon
3 eggs
60 g grated Parmesan
45 ml extra virgin olive oil
Salt and pepper, to taste

DIRECTIONS

Drizzle olive oil in a pan. Add the bacon and brown. Aside, beat the eggs in a bowl. Add the Parmesan, salt and pepper and combine. Bring water to a boil in an ample pot and add salt. Cook the Spaghetti Grossi for 11 minutes. Drain the pasta and toss with the olive oil and bacon. Remove from the heat and quickly toss in the egg mixture while still hot.

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Spaghetti N°3

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Spaghetti N°3
15 g Italian chili
1 garlic clove
60 ml extra virgin olive oil

DIRECTIONS

Peel the garlic and sauté in olive oil, careful not to burn. Crush and add the chili. Sauté a few minutes more. Bring water to a boil in an ample pot; add salt. Cook the Spaghetti for 9 minutes. Drain the pasta and toss with the infused oil.

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Spaghettini N°2

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Spaghettini N°2
225 ml tomato sauce
1 clove garlic
60 g fresh basil
45 ml extra virgin olive oil

DIRECTIONS

Peel and sauté the garlic in olive oil. Add the tomato sauce, cook. Bring water to a boil and add salt. Cook the Spaghettini for 7 minutes. Drain pasta and mix well with sauce. Add fresh basil leaves.

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