Artisanal Pasta & Sauce Combo – Marinara Sauce & Gragnano Rigatoni

Pastificio Mandala's Marinara Sauce: Mariner or marinara sauce was a seafaring tradition in the city of Naples. Sailor's wives would make this recipe for their husband's upon their safe return. Our sauce uses Sicilian cherry tomatoes who've learned to sip underground sea water to survive; making them even sweeter.
Pastifico de Campi's Rigatoni Pasta: This classic I.G.P. Gragnano pasta is made using only 100% Italian durum wheat flour and spring water from the local aquifers before being extruded through bronze dies. In comparison to other pasta strands, linguine is wider than spaghetti but narrower than fettuccine. But it's shape also falls halfway between the two. Linguine has a slightly more narrow and oval shape then fettuccine but is less round than the fully circular spaghetti. Its name translates as "little tongues" and is traditionally served with pesto, or tomato and fish sauces.