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Rose Gray Ruthie Rogers    2006

When school has started, and Monday to Thursday nights take on a new meaning, there are dinners when only a pasta will do.

The best River Cafe pasta sauces, cooked by our chefs, are available in Shop The River Cafe, along with various dried and fresh pastas. We will send you the method for heating, tossing and serving. The shop also has beautiful pasta bowls from David Mellor.
School nights never tasted so good.  

Penne all'Amatriciana
This is a classic pasta of Rome; slow-cooked tomato, guanciale, rosemary and dried red chilli

Spaghetti alla Bottarga

Sardinian bottarga is one of the great delicacies in life, shaved over salads, combined with warm greens, or, as above, finely grated and melted as a sauce for spaghetti. We send whole bottarga or a jar of it already grated, with the recipe for the sauce which is easy to make.
Both grated bottarga and whole bottarga are available in the shop.

Slow Cooked Tomato Tagliarini
Our classic River Cafe recipe, simply with basil, garlic and extra virgin olive oil.

Tagliatelle with Mascarpone sauce with Pangrattato

Penne with Roman Zucchini & Prosciutto

Zucchini are delicious right now, sweet with a firm texture.

David Mellor Pasta Bowl
This bowl is the perfect size for a generous portion of pasta. 

Photography by Matthew Donaldson

Visit Shop The River Cafe to place your order.

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