Pasta & Rice

Pasta & Rice

Rummo Gnocchetti Sardi N63 500g

Gnocchi sardi, known in Sardegna as “malloreddus”, are the most typical pasta in this region. Their shape is similar to a shell and they are versatile, in fact they are eaten with many sauces.

Gnocchi Sardi Con Salsiccia
Ingredients:
400g gnocchi sardi,
salt,
200g sausages,
extra virgin olive oil,
garlic,
parsley,
tomato sauce 1kg.
Preparation:
Brown in a frying pan sausages basil and parsley, add tomato sauce an cook for 20 minutes.
Boil gnocchi sardi in salted water, drain and flavour with the sauce, stir well and add crated parmigiano.

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Rummo Rigatoni N50 500g

Rigatoni with broccoli

Sometimes you’re in a hurry and need something delicious to put on the table…and fast. Now you have your go-to recipe! This flavorful and incredibly simple pasta dish can be made using ingredients you already have in your cupboards. Serve with a side dish and garlic bread, and you can’t go wrong! Your husband will think you slaved away in the kitchen for hours. Plus, it’s so yummy your kids will never know they’re eating vegetables. And with broccoli on sale this week at Sunset for 69 cents a pound, it’s inexpensive, too. So what are you waiting for?

The recipe calls for fresh Parmesan, which is obviously delicious, but if you’re in a bind some out of the shaker will work too. Enjoy!

Ingredients:
8 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 pound fresh broccoli florets
1 cup vegetable broth
1 cup chopped fresh basil
1 pound rigatoni pasta
2 tablespoons grated Parmesan cheese

Directions

  1. Cook pasta according to package directions. Drain.
  2. In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
  3. Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.
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Rummo Egg Pappardelle N101 250g

PAPPARDELLE BOLOGNESE

METHOD

First, make the Bolognese:

Warm the olive oil in a pan on a medium heat, then add the onion, carrot and celery, and cook, stirring occasionally, for about 10 minutes until softened but not burnt.

Crumble the minced beef into the pan, and stir to brown the meat. Season and cook for a further 5 minutes.

Add the Chopped Tomatoes and Tomato Purée then turn the heat down and cover the pan, and cook on a low heat so that it’s bubbling gently. Let it simmer for 30 – 40 minutes, stirring occasionally, and add a little water after about 20 minutes if it looks too dry.

When the Bolognese is almost ready, cook the Pasta in a large pan of boiling water, adding a pinch of salt, for 7 to 9 minutes. When the Pasta is how you like it – ‘al dente’, or slightly softer – drain the Pasta.

Now, choose either:

The Italian way: add the sauce to the Pasta, mix them together then serve.

Sprinkle with Cook Italian Grated Parmigiano Reggiano for the truly Italian touch.

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Price: $ 5.50

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Rummo Egg Tagliatelle N132 250g

Tagliatelle and tagliolini are a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm wide.

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Rummo Egg Fettuccine N94 250g

Fettuccine is a type of pasta popular in Roman cuisine. It is a flat thick noodle made of egg and flour, wider than but similar to the tagliatelle typical of Bologna. It is often eaten with sugo d'umido and ragù di pollo.

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Rummo Spaghetti N3 500g

Spaghetti aglio e olio ("spaghetti with garlic and oil" in Italian) is a traditional Italian pasta dish, coming from Napoli, as it is a variant of the original one: Spaghetti alle vongole.

The dish is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmigiano or pecorino cheese, although according to some traditional recipes, cheese should not be added.

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Rummo Linguine N13 500g

Linguine is a form of pasta – like fettuccine and trenette, but elliptical in section rather than flat. It is wider than spaghetti, about 4 mm, but not as wide as fettuccine. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. Linguine are also called trenette or bavette. A thinner version of linguine is called linguettine.

Origins
Linguine originated in Genoa and the Liguria region of Italy. Linguine alle vongole (linguine with clams) and Trenette al pesto are popular uses of this pasta.
While spaghetti traditionally accompanies meat and tomato dishes, linguine are often served with seafood or pesto. Linguine is typically available in both white flour and whole-wheat versions. The latter are usually made in Italy.

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Divella Arborio Rice 1kg

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Price: $ 9.99

Rummo Conchiglioni N147 500g

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Price: $ 6.90

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Rummo Orecchiette N87 500g

Check our recipe for Orecchiette with Broccoli.

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Price: $ 5.90

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Rummo Riccioli N54 500g

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Old Price: $ 4.90

Price: $ 3.50

You save: $ 1.40

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Sale

Rummo Pasta Mista N74 500g

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Price: $ 4.90

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