Casa Rinaldi Tortiglioni

TASTING NOTES FROM THE CURATOR

The name “tortiglioni” comes from the Latin word, “torquere” meaning “to twist.” This pasta is similar to rigatoni, but is bigger and with ridges spiraling around it. A tubular pasta, it’s great for scooping up hearty sauces, and wonderful for baked dishes.

PREPARATION AND PAIRINGS

The Casa Rinaldi Tortiglioni is wonderful for full-bodied sauces that can cling to the ridges. Try it with meat sauces, tomato sauces, creamy sauces, and even oven-baked pasta dishes.

• Cook the Casa Rinaldi Tortiglioni according to instructions. Reserve about a cup of pasta water.
• Fry diced pancetta in a large pan on medium-high heat for about 3 minutes. Add in some chopped spring onions, and continue to cook for another 3 minutes.
• Add in diced tomatoes, passata di pomodoro, and chicken stock. Stir together, and let simmer for 2 minutes.
• Add in cream, and let it keep simmering. Add in chopped basil, cooked Casa Rinaldi Tortiglioni, and boiled peas.
• Toss everything together until all the pasta is well-coated. Add in some of the reserved pasta water if it looks a little dry.
• Serve with a garnish of basil leaves and grated parmesan.

A CONCRETE REMINDER

Casa Rinaldi as a company was birthed from a passion for Traditional Balsamic Vinegar, for which Modena is known. Its name is taken from the 1888 building owned by the Rinaldi family, which served as a vinegar factory. The building stands to this day, and is both an active component, being used in the company’s production, and a metaphorical marker—a reminder of tradition and quality.

Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.