Trapani-style rigatoni features a vibrant raw sauce of basil, cherry tomatoes, toasted almonds, anchovies and Parmesan, paired with a charred chicory salad and limoncello trifle—a complete 30-minute Italian meal.
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Fill and boil the kettle and put a griddle pan on a high heat.
Trifle: Squeeze the juice from 3 oranges into a dish (around 26cm long) and stir in 75ml limoncello. Add 100g sponge fingers to the dish.
Combine 250g of mascarpone, 100ml of milk, 1 tsp of vanilla paste and 2 heaped tablespoons of icing sugar in a bowl. Grate over the zest of a lemon and squeeze in the juice of half a lemon. Whisk well and spread over the sponge fingers.
Scatter over 1 punnet of raspberries (around 150g) and grate over some dark chocolate.
Chicory salad: Trim the ends off 2 white and 2 red chicory and halve lengthways. Lay the flat side down onto the griddle pan and turn every few minutes until both sides have charred.
Pasta: Cook 500g of dried rigatoni according to the instructions on the packet.
Rocket salad: Put 100g of rocket into a bowl and use a peeler to shave over some Parmesan. Combine 3 tablespoons of extra virgin olive oil with the juice from half a lemon then take the salad and dressing to the table.
Pasta: Place 40g of Parmesan, 100g of blanched almonds, 2 cloves of garlic and 1-2 red chillies into a food processor. Process to combine the ingredients.
Add around two thirds of 450g tomatoes to the food processor along with 4 anchovy fillets, one and a half handfuls of basil and a little olive oil. Process until the ingredients turn into a sauce. Taste and season with salt and pepper.
Once the pasta is ready, reserve some of the cooking water then drain and return it to the saucepan. Stir in the sauce until the pasta is thoroughly coated. Add a little of the reserved water to loosen the pasta if necessary.
Chicory salad: Put the cooked chicory onto a board, roughly chop then dress it with a couple of splashes of balsamic vinegar and extra virgin olive oil. Season with salt and pepper, sprinkle over a few sprigs of chopped rosemary and crush over ½ a peeled clove of garlic. Mix well and take to the table.
Pasta: Transfer to warm bowls and top with the remaining cherry tomatoes (halved or quartered) and sprinkle over basil leaves then take to the table.
Trifle: When ready to serve, sieve over a little icing sugar. As an optional extra you could melt the remaining chocolate in the microwave and drizzle it over the trifle.
The trifle keeps covered in the fridge for up to 1 day. The pasta sauce does not keep; make it fresh. Charred chicory and dressed rocket are best eaten immediately.
food processor · griddle pan
The trifle can be assembled up to 4 hours ahead and chilled. The pasta sauce should be made fresh just before tossing with the cooked rigatoni to preserve the raw basil's flavor and texture.
Finely chop the almonds, garlic, chillies and tomatoes by hand, then mash together with a fork or pestle and mortar to create a chunky sauce, which is authentic to Trapani style.
Anchovies are core to the flavor; however, you can use 1 tsp of fish sauce or miso paste as a umami alternative, though the taste will differ.
Both flat sides should show dark caramelized marks. Turn every few minutes over the high heat until they collapse slightly and char, usually 8–10 minutes total.
No; it contains mascarpone and semi-skimmed milk. You can substitute vegan mascarpone and plant milk, though flavor and texture will change.
