I Just Can't Get Enough

By Ms.Gourmet on June 30, 2010 10:28 AM
I'm the type of personality that becomes easily fixated with places and things, but more so with things. In the past I have played the same, favourite CD for eight months straight, without interruption, consequently driving the rest of the household to the brink of crazy. I have also been known to wear the same pair of favourite shoes day in, day out until the soles wear thin and have loyally worn the same fragrance, without falter or pause for three years.

As one would expect, I also tend to demonstrate this same kind of obsessive, repetitive tendency with food. Hence, whenever I stumble across something that I like I tend to make it over and over again, despite the loud protests from the little people in my world.

And so the following recipe is yet again another example of me becoming fixated with something utterly simple and delicious. Hence, I have now made Antonio Carluccio's famed rigatoni with spinach balls and courgette sauce at least seven times and that is saying something as I have only been in possession of his latest book for just a little over a month.

But consistent with Antonio's cooking style and true of the theme of his latest book, this recipe is simple, honest cooking at its best and unbelievably moreish!

Go on, I dare you to stop at just once!

Rigatoni with Spinach Balls & Courgette Sauce

Adapted from Simple Cooking 2009

For the Spinach Balls


500g fresh spinach, blanched & finely chopped

2 organic eggs, beaten

100g fresh white bread crumbs

50g Parmesan, freshly grated

Sea salt & freshly ground black pepper

Some freshly grated nutmeg

Olive oil for shallow frying


1. Put the spinach, breadcrumbs, eggs, Parmesan and nutmeg in a bowl and mix well until you achieve a binding consistency. Season to taste. If the mixture is too wet, add an extra tablespoon or two of breadcrumbs.

2. Roll the mixture into walnut sized balls. You should end up with 24 little spinach balls. Shallow fry the spinach balls in hot olive oil for 5-7 minutes or until golden. Drain on kitchen paper and keep warm in a very low oven.

For the Courgette Sauce


3 organic courgettes, trimmed and finely grated

3 cloves of garlic, finely minced

1 tsp dry chilli flakes

60g Parmesan, finely grated

A good glug of olive oil

500g rigatoni


1. Cook the rigatoni in a large pot of salted boiling water according to the instructions on the packet.

2. To make the sauce fry the garlic and chilli in the olive oil for about a minute, be careful not to let the garlic brown. Add the courgettes and cook for about 3-5 minutes until the courgettes have softened.

3. Drain the pasta reserving a little of the cooking water. Add the Parmesan to the sauce, season to taste, then toss thoroughly with the rigatoni and reserved cooking water. Serve hot with the warmed spinach balls on top.


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Recent Comments

  • Ms.Gourmet: 30!!! - Your such a spring chicken my dear read more
  • Christie: I have also been wearing the same fragrance for ages read more
  • Emma @CakeMistress: Fantastic! I've been searching for new vegetarian meals too. Can't read more
  • penny aka jeroxie: Gosh... that looks super yummy. I am quite like you. read more
  • Deepti: I am definitely making this! read more