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THE PERFECT ITALIAN PAIRING

Few things go together as well as Barilla pasta and Ruffino wine—both with a rich Italian history spanning 140+ yearspremium quality and Italian tradition is at the heart of everything we both do.  

We invite you to get inspired by the Barilla pasta recipes and Ruffino wine pairings below and take an Italian getaway with your palate. With high quality al dente Barilla pasta with the perfect taste and texture, mixed with a clean, balanced Ruffino wine pairing curated for that dish, you will elevate your next home-cooked pasta recipe to new heights. 

PENNE WITH SHRIMP, CANNELLINI BEANS AND ROSEMARY

The people of Tuscany love their beans so much that some people refer to them as “mangiafagioli”, which translates to bean-eaters. This recipe for Penne with Shrimp and Cannellini Beans is packed with protein, incredible flavour and uses fresh ingredients like grape tomatoes, extra virgin olive oil, and garlic. Serve it with Ruffino Lumina Pinot Grigio! See the full recipe here.

CAPRESE PASTA SALAD

You may know Caprese salad as a famous Italian recipe, typically made with just 4 ingredients: tomato, fresh mozzarella cheese, extra virgin olive oil, and fresh basil. Well, we've added one more ingredient to the mix--Barilla Medium Shells--that will kick your Caprese salad up a few notches. Served as the perfect hors d'oeuvres or side dish, you won't regret breathing new life into this classic. Pair it with Ruffino Lumina Pinot Grigio! See the full recipe here.

TRUFFLE CREAM PENNE WITH ITALIAN SAUSAGE AND PORCINI MUSHROOM

You only need 30 minutes to whip up this Barilla Penne with Italian Sausage and Porcini Mushroom Cream Sauce recipe. True to its name, the broth and heavy cream in this recipe team up to make the creamiest bowl of pasta. Best served with Ruffino Chianti ! See the full recipe here.

BAKED FETA ROTINI PASTA WITH HONEY, HARISSA + ZA’ATAR

Did you know that the middle-eastern spice, Za'atar, is full of health benefits that can boost immunity system, skin, and bone health? Plus, it's a delicious combination of oregano, thyme, sumac and sesame, which is even more reason to try this recipe for a twist on the viral TikTok Baked Feta Pasta with Honey, Harissa and Za'atar! Pair it with Ruffino Orvieto Classico. See the full recipe 
here.

RIGATONI BOLOGNESE

Originating in Emilia Romagna, Bolognese was named after the city of Bologna and now is one of the most popular pasta recipes worldwide. The first reference to Bolognese meat-based recipe served with pasta appeared in Pellegrino Artusi’s cookbook published in 1891. This classic recipe is made with fresh vegetables like onions and carrots, crushed tomatoes, extra virgin olive oil, and ground beef. Best served with Ruffino Modus Toscana! See the full recipe here.

CACIO E PEPE

Cacio e Pepe is a popular, easy recipe originating from the region of Lazio, Italy. Translating to “cheese and pepper,” Cacio e Pepe often consists of only a few ingredients: pasta, pasta water, Pecorino Romano cheese, and pepper. Pasta water is the key ingredient in this ancient recipe, as it will make the sauce a creamy consistency, unique to this particular dish. Best served with Ruffino Prosecco! See the full recipe here.

ORZO ARANCINI WITH ARTICHOKE PARMIGIANO CHEESE FONDUE
Barilla® Orzo Arancini

Originating in 10th-century Sicily, arancini has become a favourite hors d'oeuvres and classy side-dish world-wide. Naturally, Chef Lorenzo transformed this classic arancini recipe with Barilla Orzo and kicked it up a notch, pairing it with an artichoke and parmigiano cheese fondue. Paired best with Ruffino Prosecco! See the full recipe here.

LOBSTER LINGUINE WITH DRY MARSALA WINE SAUCE & CONFIT CHERRY TOMATOES
Barilla® Linguine with Lobster

Lobster Linguine on its own is one thing but Lobster Linguine with Dry Marsala Wine Sauce and Confit Cherry Tomatoes created by Chef Lorenzo Boni has all the makings of an award-winning recipe. If you have a little extra time on your hands, this recipe is well worth the time it takes to make it. Best served with Ruffino Lumina Pinot Grigio! See the full recipe here.

LINGUINE WITH BASIL PESTO

Pesto is one of the world’s best-known Italian products worldwide. Originating from Genoa in the Liguria region of northern Italy, the recipe consists of garlic, pine nuts, coarse salt, basil leaves, and hard cheese, like Parmigiano-Reggiano blended with olive oil. The mineral-rich seaside soil and temperature climate of Liguria is perfect growing conditions for basil, a key ingredient for a delicious pesto. Best served with Ruffino Orvieto Classic! See the full recipe here.

RIGATONI PASTA WITH MUSHROOM, BASIL AND MOZZARELLA CHEESE

Pasta bakes are all the rage right now, and for good reason. They are always cheesy, filling, and comforting, and in this Barilla Rigatoni Pasta bake especially, the creaminess of the soy milk and the mushroom and fresh basil kicks it up a notch. Pair it with Ruffino Chianti Classico Riserva Ducale! See the full recipe here.

BOLOGNESE LASAGNE

Originating in the Italian city of Naples during the Middle Ages, Lasagna has become a dinner-time staple in households across the world. This easy Barilla Bolognese Lasagna recipe has all the layers of cheese, meat and fresh herbs needed to make it a keeper. It's also a great dish for entertaining--prepare it ahead of time, cook and enjoy. Tastes even better paired with a glass of Ruffino Chianti! See the full recipe here.

PASTA ALLA NORMA
Barilla® Pasta Alla Norma

Pasta alla Norma is a traditional pasta recipe originating in Sicily, Italy. This classic recipe remains a favourite due to its simple ingredients and method, yet delicious flavour that comes from a blend of deep-fried eggplants, tomato sauce, ricotta, basil and extra virgin olive oil. Paired best with Ruffino Modus Toscana! See the full recipe here.

FETTUCCINE WITH WILD MUSHROOMS
Barilla® Small Fettucine with Mushrooms

This pasta recipe is a traditional Trentino Alto Adige dish, from the Northern Italian Mountain region which is known for Mediterranean flavours with a German influence. Because of this region’s unique ecosystem, a wide selection of fruits, vegetables, wildflowers and more are grown and reflected in their local cuisine. This Fettuccine with Wild Mushroom recipe is made from four different mushrooms, dried chanterelle, morel, porcini, and oyster, to make a delicious, creamy dish. Best served with Ruffino Chianti ! See the full recipe here.

OCTOPUS DITALI PASTA SALAD WITH NDUJA
Octopus Ditali Pasta Salad with Nduja

With over 500 miles of coastline, the coastal town of Calabria houses some of the best seafood in Italy, to no surprise. Swordfish, anchovies, tuna and octopus, as seen in this pasta salad, are the most common fish and seafood used in the local cuisine of Calabria. Another key ingredient in this recipe is nduja, a spreadable, completely cured pork that doesn’t need to be cooked. Between the octopus and the spicy, rich nduja in this Calabrian pasta salad, the only thing missing is the coastal, ocean breeze. Pairs perfectly with Ruffino Chianti Classico Riserva, Il Ducale! See the full recipe here.

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