Penne Rigate “Le Veneziane” with “Ragù alla Bolognese”

Are you running out of time and your dinner guests are about to arrive?

There’s no need to worry, the perfect solution to your problemi s the perfect blend between the tasty “Ragù alla Bolognese – Le Veneziane” and whatever shape of corn pasta “Le Veneziane” you have in the pantry. We recommend the “Penne Rigate” but the result is excellent also with the “Rigatoni”.

In a large pot bring the water to boiling point, add salt and pour in the “Penne Rigate - Le Veneziane”. Stir carefully while keeping a close eye on the cooking time indicated on the package.

Let’s move on to the sauce: in a non-stick pan pour the “Ragù alla Bolognese – Le Veneziane”. Heat it up on low heat. Once the pasta is ready drain it and set aside for later some cooking water. Puor it in the sauce pan and add some grated cheese, sautee the pasta with the Ragù in order to let both flavours blend together perfectly.

In just a few steps and a couple of minutes you’ll have prepared a first course dish which will delight your guest’s palate.

Eliche “Le Veneziane” with sauce “Pesto alla Genovese”

From the Ligurian culinary tradition, loved throughout our Bel Paese for it’s unique taste. Here is a quick and simple recipe that will allow you to serve a tasty and rewarding dish on the palate. The secret? The mix between the gluten-free corn pasta “Le Veneziane” and the “Pesto alla Genovese” sauce, also from the “Le Veneziane” product line.

Let’s start by boiling the water in a pot. Once at boiling point add some salt and the “Eliche”. Stir carefully while keeping an eye on the cooking time. We recommend this particolar shape but the result would be equally outstanding with the “Fettucce” shape. Now we move on to the seasoning: puor in a pan the “Pesto alla Genovese - Le Veneziane” sauce and water it down with some cooking water.

If you wish you could also add some cream cheese in order to achive that “creamy” consistency. Drain the pasta into the sauce pan, and mix everything together.

Buon appetito!

Penne “Le Veneziane” with “Sugo al basilico” organic sauce

A classic of the Mediterranean cuisine, which can be acheived in a few simple steps with the help of the organic “Sugo al Basilico” from the “Le Veneziane” product line.

Take a tall and wide pot, fill it with water and bring it to boiling point. Add salt and pour in the “Penne Rigate”. Stir while always keeping a close eye on the cooking time.

In the meantime, on a non-stick pan, pour and heat up the sauce on low heat, then add salt and pepper.
When the pasta is ready drain it and pour it in the pan with the sauce.

Mix everything in order to let the flavours blend together. If you wish you could also add some grated cheese and some fresh basil leaves. Here we used the “Penne Rigate” but this recipe will turn out great also with other shapes of pasta such as: “Rigatoni”, “Gnocchi” and “Spaghetti”.

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