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PENNE RIGATE

Penne Rigate No. 66

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Penne Rigate No. 66
400 g peeled tomatoes
2 garlic cloves
Chili pepper, to taste
Parsley, to taste

DIRECTIONS

Finely chop the fresh chili pepper and garlic cloves. Then prep the parsley by removing the stems and finely chopping the leaves.
In a sauté pan heat olive oil, garlic, chili pepper and parsley stalks. After sautéing for a few minutes, add the peeled tomatoes, crushing them with a wooden fork. Add salt and simmer.
Cook the Penne in a pot of abundant, salted boiling water. Drain them al dente (2 minutes prior to cooking time) and finish cooking directly in the sauté pan with the sauce from which you should first remove the parsley stems.
Remove from the heat, add chopped parsley. Stir and toss to mix. Serve, adding more parsley as garnish. Buon appetito!

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Red Lentil Pennette Rigate N°70

Posted on by pastarummo

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Red Lentil Pennette Rigate N°70
250 g broccoli
160 g Italian sausage
40 g raisins
20 g pine nut
100 g parmesan cheese
100 ml white wine
100 ml extra virgin olive oil
1 garlic clove
1 chili pepper
Salt, as needed
Rosemary

DIRECTIONS

In preparation: toast the pine nuts and soak the raisins in hot water to soften. Set aside. In a pan with half the olive oil, lightly brown the garlic clove, crushed with skin-on, and the chili pepper, sliced. Add the sausage and a sprig of rosemary and sauté, breaking the sausage into as small pieces as possible. Clean and cut the broccoli into florets. Boil in abundant salted water until tender. Add the wine to the pan with the sausage and cook off the alcohol. Then add the boiled broccoli into the same pan with a slotted spoon, preserving the hot cooking water. Boil the pasta for 4 minutes in the broccoli’s cooking water, then strain, still al dente, into the sauté pan with the sausage and broccoli. (Do not throw out the cooking water.) Sauté together, completing the cooking of the pasta for three minutes, adding cooking water as necessary and tossing to blend flavors. Add the pine nuts (previously toasted) and the raisins (previously soaked). Remove from heat and sauté quickly. Finish off with grated parmesan cheese and the remaining olive oil.

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Tuscan Chickpea Penne Rigate N°66

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Tuscan Chickpea Penne Rigate N°66
300 g pumpkin
1 clove garlic
Extra virgin olive oil, as needed
Dried herbes de Provence, to taste
Salt and pepper, as needed
80 g smoked caciocavallo
Fresh thyme branches

DIRECTIONS

Begin by skinning the pumpkin and removing the seeds, then cut into approximately 20 thin slices with a mandoline or thick-cut potato peeler. Cut the remaining pumpkin into cubes. Bring salted water to a boil, add the garlic (after removing the inner sprout) and the pumpkin cubes. Once cooked, drain the pumpkin and blend with a few spoonfuls of the water you cooked it in, the boiled garlic, salt, pepper and a spoon of olive oil, until obtaining a dense cream. In the meantime, place the pumpkin slices arranged on a baking sheet lined with oven paper, dressed with a dusting of dry Provencal herbs, salt, pepper and a drizzle of olive oil in an oven preheated to 190º C on the ventilated-grill setting for a few minutes, until nicely roasted. Cook the Penne Rigate and drain when still “al dente” into a pan with the hot pumpkin cream adding a few slices of caciocavallo to help it melt. Serve, adding the slices of just roasted pumpkin, a few leaves of fresh thyme and finish it with coarsely grated caciocavallo, which contrasts with the sweetness of the pumpkin and the full, rich flavor of the chickpea pasta.

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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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