Page 620 - The Rough Guide of Sicily

Ravioli Ravioli (stuffed, square-shaped pasta)

Rigatoni Large, grooved, tubular pasta

Risotto Cooked rice dish, with sauce

Spaccatelle Long, open pasta curls

Spaghetti Spaghetti

Spaghettini Thin spaghetti

Tagliatelle Pasta ribbons, another word for
fettuccine

Tortellini Small rings of pasta, stuffed with meat
or cheese

Vermicelli Very thin spaghetti (literally “little
worms”)

PASTA SAUCES (SALSA)

Aglio e olio (e peperoncino) Tossed in garlic and olive oil (and hot
chillies)

Amatriciana Cubed pork and tomato sauce, with
onions and hot chillies (originally from

Rome)

Arrabbiata Spicy tomato sauce, with chillies