

Artisanal Pasta & Sauce Combo – Marinara Sauce & Gragnano Rigatoni
Artisanal Pasta & Sauce Combo – Marinara Sauce & Gragnano Rigatoni
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.
Couldn't load pickup availability
Pay over time for orders over $50.00 with

Restaurant quality at non-restaurant pricing

Cook like a high-end chef

Release your inner gourmet
This combination of pasta and sauce is excellent in combination or served in baked pasta dish variations.
Pasta Ingredients: Semolina wheat, water.
Sauce Ingredients: Tomato pulp, tomato paste, olive oil, minced onion, salt, minced garlic, black pepper, minced basil, minced oregano.
Storage Tips: Keep in a cool, dry place and away from direct sunlight. Refrigerate sauce after opening.
= PASTA SAUCE
ORIGIN: Italy
DIMENSION: (H x W x L) 6.0 x 3.5 x 3.5 inches
ITEM WEIGHT: 2.0 lbs
UPC: 851304008403
=PASTA
ORIGIN: Italy
DIMENSION: (H x W x L) 6.0 x 3.5 x 3.5 inches
ITEM WEIGHT: 1.9 lbs
UPC: 851304008373






Paired Well With
This sauce needs no additional flavors: no butter, no olive oil, no grated Parmesan cheese are necessary.
In stands on its own: flavorful, smooth, exquisite, just perfect!
I think it works better on long pasta
Good Product
P. Dei Camp Bucatini as well as all the P. Dei camp pastas are the best dried pasta you will ever have, no exaggeration. The Pastificio Mandala sauces are right up there too!!!!!
My previous review refers to Pasta Mista del Pastificio dei Campi. This format instead is ideal for Pasta with peas, specially in spring time , when they are fresh and tiny and go inside the little tubes when finishing the dish.
Still a local Neapolitan secret, mixed pasta works in so many ways… pasta e fagioli with mussels is just one delicious option…not to mention dense comforting soups .. It triggers always my imagination for making good use of leftovers from the pantry and the fridge.