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Rigatoni allo Zafferano

in Long & short cuts
2,176 2,639

Freshly made tubes flavoured with saffron

Combining only the best quality local ingredients with secret family recipes, our handmade fresh pasta makes it easy to prepare delicious meals at home.

Only the very best quality…

Our artisan, hand processed and packed fresh pasta is made using an authentic, traditional Italian family recipe. We only use top quality Italian durum wheat semolina, Australian soft wheat flour and free range eggs to produce an exceptional, velvety result. We don’t use any artificial colours, flavours or preservatives, instead we create superior products that preserve the integrity of the ingredients.

  • 100% Natural ingredients
  • 420 gram net
  • Serves 3-4

Rigatoni allo Zafferano Ingredients:

sedanini

 

IN THE KITCHEN SERVING SUGGESTION

Rigatoni Mushroom & Pork ragu’

Rigatoni 

Recipe suggestion:  for 3 People

Ingredients:

  • 2 purple garlic cloves
  • a small shallots
  • 200 gr of fresh Italian sausage
  • 100 gr. Of fresh mushrooms
  • sea salt
  • cracked black pepper
  • 20 gr. chopped parsley
  • fresh sage
  • 30 gr. of butter
  • 300 ml of tomato sauce
  • fresh grated parmesan.

Process: Simply place a large pot on your stove, fill this up with hot water from your kettle, 3 lt. of water will do for cooking 500 gr of our Rigatoni , add salt to it and taste it, you should be able to taste the saltines, if it’s too bland add bit more salt to it.

Remove the skin and cut the sausage in small pieces, thinly slice the shallot and garlic, cut the mushroom in quarters, don’t mix the ingredients.

In a large non-stick frying pan with high edges, melt the butter with the sage, the sliced garlic and shallots and gently fry in the foamy butter, add the sausage pieces, stir for few minutes before adding the mushroom, simmer gently for about 2/3 minutes, add the tomato sauce season with salt and crack pepper, cook for 15minutes on low heat.

Place you pasta strait from the packet into the boiling water, stir gently in the first minute avoiding any pasta to stick to the bottom of the pot.

Stir time to time until it’s cooked, usually all our pasta takes 3-4 minutes to cook, drain the pasta and mixed with the sauce, on gentle fire, add the grated parmesan and the parsley, ready to be served.

Enjoy your perfect rigatoni, a classic recipe of Emilia Romagna, simple, quick, preservative and additive free.

I Pastai with many years of experience deliver the best Italian fresh pasta right here in Australia,

Enjoy with friends and family exactly like Italian family do.

Buon Appetito.

 

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