Cacio E Pepe
The essence of Italy in a dish
Build a Better Summer Barbecue
Gianluigi Peduzzi grew up watching his Nonno make pasta in his small Italian village of Pianella, and today the tradition lives on in his Rustichella Pasta Penne. Made from heirloom wheat grown in Italy’s Abruzzo region and harvested in the summer months, this rich, textured pasta has a rustic essence and ridges for holding onto sauce and flavor. Try it with a hearty helping of Otamot Organic Vodka Sauce and some Calabro Ricotta di Bufala for a homemade take on traditional Penne alla Vodka.
“My grandmother's baked ziti is second only to her lasagna. She doesn't have a recipe, but finally showed me how to make the baked ziti. What I make is never as good as hers, but then I tried this penne rigate, and the texture of the pasta was perfect! I think it turned out even better. I hope she doesn't read this...”
Allergens: Wheat