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500gr Egg Spaghetti Chitarra
180gr finest Cinta Senese Ragù
250cl Olivozzo Extra-Virgin Olive Oil
200gr Sale Antico Intergrale (whole sea-salt from Trapani)
100gr chili pepper plain
1 bottle of  Montefalco Rosso DOC (wine-cellar Tenute del Cerro, Tuscany and Umbria)


Availability: Out of stock

Product Description


    Nonna's Ragù Spaghetti Chitarra: Original recipes directly from Nonna's book inspired us to discover the best and genuine ingredients all over Italy. For any special occasion or simply to enjoy the taste of the healthy Mediterranian kitchen.



    500gr Egg Spaghetti Chitarra

    180gr Cinta Senese Ragu'

    1 shallot

    1 carrot

    1 celery

    1 clove of garlic

    1 rosemary stick (if possible)

    1 chili peppe

    1 nut of butter

    Extra-Virgin Olive oil



    1 - First put on fire min.4 liters of cold water. Apart of it wash, peel and chop well: shallot, carrot and celery.

    2 - Take a skip pan and add 4 table spoon of olive oil, 1 smashed garlic's clove, 1 chili pepper, rosemary; add the veggies and cook your “soffritto” at medium fire about 7/ 8 minutes. Take off from fire, wait for 30 seconds and add Cinta Senese ragu', mix and keep aside.

    3 - Wait that the water is at his highest temperature, add 1 and a half table spoon of salt, further you put the pasta in. Turn often and check the state of cooking every 2/3 minutes: you won't miss the “al dente”point.

    4 - Before you drain keep a bit of the pasta water aside.

    5 - Drain and put the Spaghetti in the pan with the cinta ragu', add a bit of pasta water and start to amalgamate, join the butter and blend all together ( add a bit of water and olive oil if needed). Serve qiukly!


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