Mezzi Rigatoni With Spicy Nduja Sauce

Mezzi Rigatoni With Spicy Nduja Sauce Nduja is a spicy spreadable pork salume that originates from the southern Italian region of Calabria. It works perfectly in a tomato sauce and adds that extra kick and heat. Ingredients 500g/5 cups mezzi rigatoni or any short pasta 115g/1/2 cup Nduja paste 4 garlic cloves finely chopped 2 x 400g/4 cups tomato passata 50g/3 tbsp tomato puree 100g/1 … Continue reading Mezzi Rigatoni With Spicy Nduja Sauce

Spaghetti aglio, olio e peperoncino

Spaghetti aglio, olio e peperoncino  This is probably one of the most popular recipes for native Italians. They like to eat it at any time, but it’s probably the prime dish to be eaten for a midnight feast, when they arrive home late and hungry. Quick and simple to make and very satisfying. Ingredients 500g spaghetti 3 garlic cloves, finely chopped 1 chilli finely chopped … Continue reading Spaghetti aglio, olio e peperoncino

Rigatoni all’Amatriciana

Rigatoni all’Amatriciana This classic sauce takes its spiciness from black pepper and chillies and its depth of flavour from guanciale, Italian salt-cured pork jowl. If you can’t find it, you can use pancetta instead. Ingredients 500g/12 oz. rigatoni 125g/4 oz. thinly sliced guanciale or pancetta 1/2 tsp peperoncino chilli flakes / Or fresh red chilli sliced 1 minced onion 1 tbsp tomato puree 50ml/1/4 cup … Continue reading Rigatoni all’Amatriciana

Risotto alla Milanese

Risotto alla Milanese The Italian classic, this creamy, traditional recipe from the Lombardy region. The famous yellow risotto, infused with saffron and the best accompaniment of all to Ossobuco. Ingredients 400g/4 cups Arborio rice 110g/1/2 cup butter 1/2 tsp saffron stamens 1 medium onion finely chopped 100ml/1/2 cup Italian dry white wine 1.2 ltrs/4 1/2 cups simmering veg/chicken stock Parmesan cheese Salt Method First steep … Continue reading Risotto alla Milanese

Penne alla Vodka with Pancetta

Penne alla Vodka with Pancetta This is more an American-Italian recipe than an Italian-American one. We came across this dish on our travels to Canada and America and fell in love with it. It is very simple to make and we love the creaminess of the dish. We like the sauce a little feisty, so we’re generous with the chilli flakes/Peperoncino. You can add as much … Continue reading Penne alla Vodka with Pancetta

Rigatoni Ragu

Rigatoni Ragu Our famous ragu sauce pairs perfectly with rigatoni. This is Alberti’s Special Sauce and will please every pasta lover again and again. Ingredients 250g/1/2 lb minced beef 250g/1/2 lb minced pork 500g/5 cups rigatoni Extra virgin olive oil Salt and pepper 1 tbsp tomato purée 250ml/1 cup Italian red wine Handful fresh basil leaves  500g/5 cups tomato passata 4 garlic cloves, finely chopped … Continue reading Rigatoni Ragu

Gnocchetti Sardi con ragu e piselli

Gnocchetti Sardi con ragu e piselli In their native land, Sardinia, they are called “malloreddus”, which in Sardinian for “small gnocchi”, and are considered the typical dish par excellence. The peculiarity of this small gnocchi is the size, designed to give an inimitable consistency, and the lined surface, which was once obtained by crushing the pieces of dough with the thumb on the bottom of … Continue reading Gnocchetti Sardi con ragu e piselli

Rigatoni with prawns and pistachio pesto

Rigatoni with prawns and pistachio pesto This simple and quick recipe packs a punch! The prawns marry perfectly with the indulgent sauce and pasta. Ingredients 500g/5 cups rigatoni 165g/6oz fresh prawns 200g/2 cups Marinara sauce (see recipe Mamma’s Marinara Sauce) Extra virgin olive oil For the Pistachio pesto 125g/1 cup pistachios 1/2 garlic clove 1 handful fresh basil 25g/1/4 cup grated parmesan 60ml/1/4 cup extra … Continue reading Rigatoni with prawns and pistachio pesto

Pasta alla Gricia

Pasta alla Gricia This pasta alla gricia recipe packs a real flavour punch thanks to the rich guanciale and Pecorino Romano. This dish makes use of the pasta cooking water, emulsifying with the gorgeous guanciale fat to create a rich and decidedly porky sauce. Ingredients 200g/6 oz guanciale or pancetta 400g/8oz Bucatini or your favourite pasta 2 teaspoons coarsely ground black pepper, preferably ground with a … Continue reading Pasta alla Gricia