Rustichella d'Abruzzo - Pasta Alla Chitarra

Shape similar to spaghetti but with higher thickness and a square section instead of round, which is named after the typical tool used for its preparation (called chitarra), which gives this pasta a firm texture that can capture completely the condiment, ranging from a simple but delicious tomato and basil sauce, to a more full-bodied and rustic one like sausage and radicchio. Cooking time: 9-11 minutes.

Rustichella d'Abruzzo has been crafting artisan pasta since 1924 in the town of Penne, Abruzzo, Italy. Founded by Gaetano Sergiacomo and now led by the Peduzzi family, their pasta is made with the finest durum wheat semolina, pure Apennine mountain spring water, bronze dies for a rough sauce-gripping texture, and slow air-drying at low temperatures for up to 56 hours. This is the pasta Dean & DeLuca introduced to America, and it remains one of Italy's most respected artisan pasta lines. We carry it because it represents the absolute standard for what dried pasta should taste like.

Pairs with: Your favorite sauce, or simply with good olive oil, Parmigiano, and black pepper.
Perfect for: Home cooks who understand that great pasta starts with great ingredients. Products like this are why people seek out The Ambrosian Pantry. Find it at 263 Josephine St in Cherry Creek, Denver, or at theambrosianpantry.com.

Browse our full Rustichella d'Abruzzo collection to see everything we carry from this maker. Or explore our complete Pasta & Noodles selection.