Montanini’s recipes offer a wide range of  ready to eat sauces to garnish Italy’s favourite dish: pasta. Pasta, a traditional daily food, can be found in every region in a great variety of recipes including an infinite quantity of sauces to match it, from a simple tomato and basil sauce to heartier meat ragu’, from strong flavoured spicy sauces , to more subtle and delicate fish based recipes, to more personalized creations. From this long standing tradition Montanini has drawn and selected recipes to satisfy different palates, making the meal a true moment of pleasure for everyone.

Duck Ragù
Bolognese Ragù
Wild Boar Ragù
Hare Ragù
Amatriciana Sauce
Arrabbiata Sauce
Porcini Mushroom Sauce
Tomato Sauce with basil
Puttanesca Sauce
Tomato Sauce with Tuna Fish
Clam Sauce

gli Intingoli

Pasta practical advice

There are different types of pasta on the market, and they are better appreciated if matched to the most appropriate sauce.

Short Cut Pasta: penne lisce o rigate, maccheroni, rigatoni, fusilli, farfalle, conchiglie…
Suitable for ragu’ and vegetable based sauces.
Long Cut Pasta: spaghetti, bucatini, linguine…
Avoid vegetable based sauces (except pesto), which do not stick to pasta when rolling it on a fork;particularly well suited for tomato sauces.
Egg pasta: lasagne, tagliatelle, pappardelle, tagliolini, fettuccine…
A mixture of flour and eggs, it takes on different shapes according to how it is cut when it is still in sheet form.
 Soup Pasta: ditali and ditalini, farfalline, stelline,anellini, maltagliati…
Specifically for thick soups and for cooking in broth.
Filled Pasta: ravioli, agnolotti, tortellini…
Traditionally homemade, filled pasta may contain meat, cheese or vegetables and can be enjoyed drained or in broth, garnished in a variety of ways, according to regional customs.

To cook a good “al dente” pasta, please observe a few simple rules:
The pasta must be cooked in abundant water, (at least 1 litre of water for every 100 grams of pasta).Before starting, please make sure that your pot is big enough.
Salt (strictly coarse salt) is added only when the water comes to a boil, in a measure of  10/12 grams (approximately a full teaspoon) for every litre of water.
When cooking fresh pasta, add a tablespoon of oil to the water, to avoid the pasta sticking to the pot as it cooks.
The cooking time is usually printed on the package and differs according to type, and should never be exceeded.
As an alternative method, a correct cooking time is obtained when the pasta is soft on the outside and hard on the inside.