With more than 75 shapes and sizes of pasta from Rustichella d'Abruzzo, it's a little hard to imagine that there's something our customers would want to make that we couldn't find a shape to match...
The right shape for pesto, green beans and potatoes like you had in Liguria? Trofie
The best long noodle for all'amatriciana, like you had in Rome? Bucatini
The perfect pasta for a brothy bowl of clams with pancetta? Fregola Sarda
We thought we had it all covered - until we got one call, and then another, and then another -
they all wanted to make the same thing and, until now, we haven't had the right pasta.
Macaroni & Cheese.
NEW! Stortini from Rustichella d'Abruzzo
The truth is, you can't really beat elbow macaroni for Macaroni & Cheese. The perfect curve, the tubular nature and perhaps most importantly, the ability to get a LOT of them on a fork at one time makes this the ideal shape.
The best thing about Macaroni & Cheese is its adaptability - Googling brings you a cool 800,000 ideas. You can add almost any cheese into the mix, add vegetables or proteins, top with breadcrumbs or more cheese, bake or serve it straight out of the pot. One of our fall favorites is a baked version made with lots of shredded Gruyere, roasted cauliflower and a shower of toasted breadcrumbs. And you can't beat a classic Four Cheese, with a little blue cheese for zing.
Order a bag of Stortini from Rustichella d'Abruzzo for $5.75
NEW! Tubettini Rigate from Rustichella d'Abruzzo
Another new shape arrived this week - these tiny ridged tubes are destined for your next pot of soup. Whether it's pasta e fagiole or chicken noodle soup, you'll have no problem fitting a few of these on your soup spoon.
These tiny tubes also cook up beautifully with what's called the "absorbtion method" - you basically cook the pasta as you would risotto. The result is creamy and elegant - the slow release of starch thickens the stock to create a light but very flavorful sauce. This is a basic recipe, but you can adapt it to your tastes by adding any number of other ingredients. We like to add a little pancetta to the onion/garlic mixture and add grated zucchini towards the end. This also works beautifully with shellfish...add some shrimp about 5 minutes from the end and cook in the brothy pasta.
Absorbtion Method Tubettini Rigate
Serves 2
- 2 TBS olive oil
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 250 grams (half the bag) of Tubettini Rigate
- 2 plum tomatoes, seeded and coarsely chopped
- 3 - 4 cups of hot chicken stock (or water)
- salt
- 1 tsp. Peperoncino Franto
- 1/2 cup Parmigiano Reggiano
In a saucepan, heat the olive oil over medium-high heat. When shimmering, add the onion and saute for 3 - 4 minutes, until translucent. Add the garlic and cook for another minute. Season with salt and chili flakes. Add the dry pasta and stir to coat in the olive oil. Add the tomatoes and start by adding 1 cup of stock - stir to combine and allow the pasta to absorb the first cup of stock. Then add by adding another cup, cooking until the pasta is done to your liking.
Off the heat, add the Parmigiano Reggiano and serve immediately.
Order a bag of Tubettini Rigate from Rustichella d'Abruzzo now for $5.75
SALE! E. Guittard Drinking Chocolate & Cocoa Rouge
With lots of the country mired in a rainy mess, we've got HOT CHOCOLATE on the mind! However you like it, (for us, it's half & half and a little brandy), these two products can you give you the hot chocolate of your dreams!
The Grand Cacao Drinking Chocolate has not only cocoa powder, but ground chocolate. The result is a rich, intense hot chocolate with deep flavor and thick texture.
The Cocoa Rouge is preferred for baking - it produces a distinct fudge-like flavor in the finished product - but we love using it to make hot chocolate. Mixed with a little sugar, a touch of vanilla and lots of warm milk, the result is luxurious.
Get E. Guittard's Cocoa Powders for $1.00 off or try both and take $3.00 off!
*pricing available online only - effective through October 31st
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