Napolina Rigatoni Pasta

Bring comfort and full-flavour Italian dishes to your table with Napolina Rigatoni, a chunky tube-shaped pasta that’s perfect for rich, satisfying meals. Made from 100% high-quality durum wheat and slowly dried, it cooks to a firm, satisfying al dente texture every time.

The large tubes and ridged surface are ideal for holding thick, meaty sauces and creamy recipes, so every bite is full of flavour. It’s perfect for classic dishes like ragu, as well as comforting oven-baked meals such as pasta bakes the whole family will love. Easy to cook and brilliantly versatile, Napolina Rigatoni helps you create generous, comforting dishes with ease.

- Made from 100% high-quality durum wheat
- Large tube shape perfect for holding rich sauces
- Ideal for ragu, creamy dishes and pasta bakes
- Cooks to a perfect al dente texture
- Great for oven-baked meals
- Trusted Napolina quality

Create hearty, comforting dishes with Napolina Rigatoni - it will quickly become a family favourite.

Want to impress at your next dinner party? Look no further… Give this Italian Pomodoro E 'Nduja Rigatoni recipe a try and your guests will have no complaints!

Ingredients: 1 tbsp Napolina Olive Oil, 2 cloves of garlic, finely sliced, 50g Nduja, 2 X 400g cans Napolina Chopped tomatoes, handful of basil leaves, torn, 120g black olives, salt & ground black pepper, 400g Napolina Rigatoni, Pecorino and extra basil to serve.

Serves: 4
Cook Time: 20 mins

Method:
- Heat the Napolina oil in a saucepan and fry the garlic to a pale gold. Add the 'nduja and cook for 2-3 minutes more, breaking it up and stirring it into the oil with the back of the spoon.
- Stir in the tomatoes and half the basil. Season with salt & pepper and simmer (uncovered) for 10-15 minutes
- While the sauce is simmering cook the Napolina Rigatoni in salted boiling water until al dente.
- Drain the pasta and stir into the sauce along with the remaining basil and black olives.
- Serve with Pecorino, torn basil and a scattering of black pepper.
- Want more recipe inspiration?

Go to https://napolina.com/recipes/

Italy

Napolina

www.napolina.com
Napolina,
Liverpool,
L3 1NX,
UK.

'Nduja: your new can't-live-without-it favourite
Prep 5 mins
Cook 20 mins
Serves 4 people
1 Tbsp Napolina olive oil
2 Garlic cloves, finely sliced
50g 'Nduja*
2 x 400g Cans Napolin chopped tomatoes
Generous handful of basil leaves, torn
120g Black olives
Salt & pepper
400g Napolina rigatoni
Basil & pecorino, to serve
*Cured spicy sausage from southern Italy.

1 Heat the oil in a saucepan and fry the garlic to a pale gold. Add the 'nduja and cook for 2-3 minutes more, breaking it up and stirring it into the oil with the back of the spoon.
2 Stir in the tomatoes and half the basil. Season with salt and pepper and simmer (uncovered) for 10-15 minutes
3 While the sauce is simmering, cook the rigatoni in salted boiling water until al dente.
4 Drain the pasta and stir into the sauce with the remaining basil and black olives.
5 Scatter with Pecorino, torn basil and a grinding of black pepper.
Buon Appetito!

Contains Wheat

Hob - From Ambient. Add pasta to a large pan of slightly salted boiling water, return to the boil and cook for 11-13 minutes according to taste.
A shorter cooking time will create a firmer authentic Italian texture ('al dente' meaning 'firm to the bite').
Drain and serve with your favourite Napolina pasta sauce.

100% Durum Wheat Semolina

Expertly Crafted No 38

Box

Find more recipes at www.napolina.com/recipes

Prepared and packed for:
Napolina,
Liverpool,
L3 1NX,
UK.

Once opened, store in a cool dry place.
Best before end: See base of pack

Italy

Full Product Name:
Rigatoni

Storage:
Once opened, store in a cool dry place.
Best before end: See base of pack

Usage:
6 Servings

Additional Information:
Napolina is a registered trademark. All rights reserved.

Disclaimer:
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Preparation
For proper Italian pasta (and why would you want anything else?), add pasta to a large pan of slightly salted boiling water and cook for 11 minutes until al dente.
If you like your pasta a little softer, cook for 13 minutes. Drain, smother in sauce and enjoy.

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