One of the best things about pasta is that there’s a shape for every occasion. Brands like Ronzoni and Barilla are known for their traditional pasta shapes; Barilla has kept fans on their toes with seasonal shapes that people eagerly stock up on when they hit the shelves.The intricate details not only look impressive but also help sauces cling to the textured ridges, ensuring your pasta is bursting with flavour. You can use this novelty shape in any of your favourite pasta dishes. We have two recipes proposed by Cucchaio d’Argento to celebrate this new Barilla Pasta shape. Both Formula 1 fans and pasta lovers will be racing to get their hands on a box. The new pasta shape will be available starting in April 2026, so be sure to make a pit stop in the pasta aisle to stock up!
Ruote al sugo di salsiccia -Sausage Sauce Wheels
Sausage is a very versatile ingredient, and there are countless recipes featuring it, both as a main course and as a first course! Today we offer sausage sauce wheels, a very simple first course with a thick, velvety ragù.
Ingredients:
400 g of wheels; 60 g of grated Piacenza or Grana Padano cheese; Salt; 3 rolls of meat sausage. 300-400 g of tomato puree or a few tablespoons of tomato paste; 1 glass of red wine; 1 onion; 1 carrot; 1 celery stalk; 1 clove; Nutmeg; Cinnamon (optional); 1 bay leaf (optional); Oil; Salt; Pepper
To make sausage wheels with sauce, start by preparing the sauce. Heat two tablespoons of oil in a pan and brown the sausages, pricking them with a fork as they cook. Once they are golden brown, remove them from the heat.
In the same oil, sauté the finely chopped celery, carrot, and onion for about 5 minutes. Then, add the tomato puree (or three tablespoons of tomato paste diluted with a little water) and stir to combine. Return the sausages to the pan, and season with a pinch of salt and pepper, a bay leaf, a pinch of cinnamon, a clove, and a pinch of nutmeg. Sprinkle in some wine and allow it to evaporate. Cover the sausages with water and cook on very low heat for one hour, stirring occasionally and adding a little more water if necessary. When done, the sauce should be thick yet very smooth. Remove the sausages from the sauce to use as a main course. In a separate pot, boil the sausage wheels in plenty of salted water. Once cooked, drain them and arrange them on a serving platter. Toss the sausage wheels with the sauce and serve immediately, with grated cheese on the side so guests can add as they prefer.
Ruote con crema di ceci -Wheels with chickpea cream
Ingredients:
320g of chickpeas; salt. For seasoning: 1 250g can of boiled chickpeas; 1 clove of garlic; rosemary; oil; salt; pepper
Preparation:
Heat water in a pot to cook the pasta. Once it reaches a full boil, add salt and then the pasta wheels. Cook the pasta until al dente, which should take about 13 to 15 minutes. While the pasta is cooking, drain the chickpeas from their preserving liquid and rinse them under cold water. Blend half of the chickpeas using an immersion blender until smooth. In a separate pan, heat two tablespoons of oil and brown a garlic clove. Once browned, remove the garlic from the pan. Add the blended chickpea cream and the remaining whole chickpeas to the pan. Season generously with finely chopped rosemary, salt, and pepper. Let the mixture simmer for 10 minutes. Once the pasta is done, drain it and transfer it to a serving dish. Toss the pasta with warm chickpea cream. Garnish with fresh rosemary needles and serve.
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