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Absorbtion Method Pasta

Pasta cooks up beautifully with what's called the "absorbtion method"... you basically cook the pasta as you would risotto. This is a very basic recipe, but you can adapt it to your tastes by adding zucchini, pancetta, broccoli and on and on and on!


  • 2 TBS olive oil
  • 1/2 cup finely diced onion
  • 2 cloves garlic, minced
  • 250 grams (half the bag) of Tubettini Rigate
  • 2 plum tomatoes, seeded and coarsely chopped
  • 3 - 4 cups of hot chicken stock (or water)
  • salt
  • 1 tsp. Peperoncino Franto
  • 1/2 cup Parmigiano Reggiano


In a saucepan, heat the olive oil over medium-high heat. When shimmering, add the onion and saute for 3 - 4 minutes, until translucent. Add the garlic and cook for another minute. Season with salt and chili flakes. Add the dry pasta and stir to coat in the olive oil. Add the tomatoes and start by adding 1 cup of stock - stir to combine and allow the pasta to absorb the first cup of stock. Then add by adding another cup, cooking until the pasta is done to your liking.

Off the heat, add the Parmigiano Reggiano and serve immediately.


Tubettini Rigate


These tiny ridged tubes are destined for your next pot of soup. Whether it's pasta e fagiole or chicken noodle soup, you'll have no problem fitting a few of these on your soup spoon.

Made from stone ground durum flour from hard winter wheat and pure spring water, Rustichella d'Abruzzo pasta is the finest we've tasted. The dyes through which the pasta is extruded date back the 1800's and lend a wonderful texture and coarseness to the noodle. This, plus the 56 hour drying process, create a wonderful, dense, chewy pasta that is wonderful with all of your favorite sauces.

500 grams (1.1lbs)
Rustichella D'Abruzzo
$6.75 (Currently Sold Out)


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