Rustichella Tonnarelli Pasta with Squid Ink

It's an ocean of flavor, with this striking, delectable Italian pasta.

Quick Facts

Origin: Italy
Unit Size: 500 grams

The Flavor Experience

Slightly salty and deeply flavored. This is a pasta we can slurp for days, and is found in some of our favorite recipes.

The Story

Crafted with fresh black squid ink, mixed with durum wheat semolina and water. The result is a sultry, dark noodle with a light salinity that is a delicious match with shellfish.

Usage Tips

Whip up a peppery, tomato-based sauce with salmon, or enjoy simply with olive oil, sea salt and chopped parsley.

SQUID INK TONNARELLI WITH ARRABIATA SAUCE, SHRIMP & NDUJA
Recipe by Jackie Botto

 

1. Prepare pasta according to the package directions.
2. Meanwhile, in a large pan, on low heat, add 4 TBSP of Nduja, break it up and allow it to melt.
3. Add the entire jar of Di Bruno Bros. Arrabiata Sauce to the pan.
4. Add fresh or frozen shrimp and simmer until cooked through.
5. When the pasta is finished cooking, use tongs to remove the pasta from the pot and add to the pan.
6. Toss pasta thoroughly with sauce.
7. Garnish with fresh parsley.