90-Second Rapida Spaghetti—from pasta innovators Rustichella d'Abruzzo—is still made the old-fashioned way: crafted with best-quality semolina and mountain spring water, extruded through bronze dies and slowly dried at low temperatures.
It's the innovative U-shape, thanks to a new patented bronze die—see how the strands are slightly curved? The gaps close up during boiling!—that allows for quick cooking and gives it that classic al dente bite we all crave.
A Chef Favorite
90-Second Rapida Spaghetti—2016 FABI (Food & Beverage Innovation) Award winner—is prized by top chefs all over the world. These culinary masters, like Wolfgang Puck, love this quick-cooking pasta for its ability to get to the customer's table fast while maintaining the flavor and toothsome al dente texture Rustichella d'Abruzzo pasta is known for.
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Quick! Quick! I need a sauce for my pasta
5 almost-instant sauces to make while the water boils
1. For spaghetti aglio e olio in a flash, mix together some olive oil, minced garlic, red pepper flakes and chopped fresh parsley.
2. Dress with Agrumato Lemon Olive Oil and toss with flaked Bonito del Norte Tuna from Conservas Ortiz, chopped fresh parsley and fresh lemon zest. Garnish with toasted breadcrumbs.
3. Savor peak-season tomatoes: toss with Crudo Tomato Sauce bursting with fresh basil and a touch of garlic.
4. Toss the hot pasta with a generous pour of extra virgin olive oil, a drizzle of Colatura d'Alici and garnish with grated bottarga.
5. Heat up a jar of delicious sauce from Rustichella d'Abruzzo. Boil the spaghetti for just 70 seconds, as it will continue to cook in the warm sauce.
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