the recipe for the first course

In honor of Giuseppe Garibaldi here is the pasta alla garibaldina: a rich and tasty first course with cream, tomato, prawns and chilli pepper.

Garibaldi pasta is a traditional Italian dish that takes its name from Giuseppe Garibaldi, a leading figure of the Italian Risorgimento, national hero known for his role in the struggle for the unification of Italy.

The recipe for this first course was created in honor of Garibaldi, died June 2 of 1882, many years before the establishment of the Italian Republic. The dish combines ingredients such as pasta (usually penne is used), tomato puree, shrimp and chilli pepper to create a tasty and creamy sauce, which recalls the Italian flavors.

Garibaldi style pasta
Garibaldi style pasta

Preparation of Garibaldi pasta

  1. In a large pot, bring to a boil abundant salt water and, when it is at temperature, cook the pasta al dente according to the instructions on the package.
  2. While in clean the shrimp eliminating the exoskeleton and removing the intestine with a toothpick (you will have to cut the back of the crustacean with a knife, then remove the black filament with the toothpick) and put them aside for a moment after having rinsed them quickly.
  3. In a large skillet, heat some olive oil over medium heat. Add the minced garlic, onion and chilli e let them fry for a few minutes, being careful not to burn them.
  4. Add the prawns to the pan and cook them for 2-3 minutesuntil pink and fully cooked through.
  5. Add the tomato puree to the pan with the prawns and cook for about 10 minutes over medium-low heat, stirring occasionally, until the sauce thickens thickens slightly.
  6. Pour the cream into the pan with the tomato sauce and mix well while cooking for another 2-3 minutesuntil the sauce heats up.
  7. Drain the al dente pasta and transfer it to the pan with the tomato and shrimp sauce.
  8. Mix well to distribute the sauce evenly over the pasta.
  9. Season with salt and pepper according to your taste.
  10. Serve the penne alla Garibaldina hot, sprinkle with chopped fresh parsley as a garnish.


We recommend consuming Garibaldi pasta at the moment, alternatively, you can keep it in the fridge for 1 day at most, well covered by the transparent film. We do not recommend freezing in the freezer.

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