Casa Barilla's Cooking School have provided this delicious gluten-free Italian dish, perfect for entertaining or sharing around the dinner table. 


  • 375g Barilla Gluten Free Elbows

  • 1 jar Barilla Ricotta Sauce

  • 1.5L vegetable or fish stock

  • ½ medium onion, chopped

  • 1 clove of garlic, crushed

  • 3g dried chili

  • 16 green prawns, medium size, heads removed, de-veined, cut in 3 pieces

  • ½ glass of white wine

  • 1 large broccoli, florets kept separated from stem

  • 70g butter

  • 80ml Extra Virgin Olive oil

  • Sea salt & pepper, to taste


  • 1.

    Bring your stock to the boil.

  • 2.

    In a large frying pan add oil, then onion, garlic, chilli, and then add the prawns and season.

  • 3.

    Cook for a couple of minutes, then add the Barilla Gluten Free Elbows, and pour in the wine.

  • 4.

    Finish cooking as you would cook a “risotto”, adding the stock a ladle at a time and cook for 4 minutes.

  • 5.

    Meanwhile, boil the broccoli florets in the stock for 2 minutes. Once ready, add to the pasta.

  • 6.

    Toss with the Barilla Ricotta sauce for a couple of minutes and allow the pasta to absorb all juices.

  • 7.

    Remove from the heat, add butter and a drizzle of Extra Virgin Olive oil.

  • Tip:

  • 1.

    This dish really comes into its own if you take a little extra time to prepare a homemade stock.

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