Recipe: Gemelli Brothers’ Iconic Rigatoni Salsicce

By Ioana Dragnef

A packed dining room seven nights, is a testament to the Carney brothers who introduced some of the most authentic Italian fare to the Gold Coast. Gemelli, translating to ‘twin’ in the mother tongue, is the original trattoria in this hospitality empire and is a Gold Coast institution among pizza and pasta lovers.

Growing up in an Italian family, the Carney brothers learnt everything they know about cooking from the traditions of their Nonno and his family and we're super lucky for them to be sharing one of those traditions with us today: the secret behind how they make their epic Rigatoni Salsicce.

"To this day, Festa delle Salsicce—salami-making—occupies our June long weekend, giving us  an opportunity to meet as an extended family, make salami and continue this classic tradition," James and Alec say. "It’s a day of drinking wine, eating delicious food and making memories with our loved ones. The day isn’t complete without a lunch of fresh pork sausage and pork ribs. This pasta is our  fusion of a classic Southern Italian dish with the flavours of our family’s Festa delle Salsicce lunch."

Lockdown or not, there's no better time to start recreating your fave Gemelli dish. So without further ado, here's how to make the Gemelli Brothers' iconic Rigatoni Salsicce.


  • 300g Gemelli handmade rigatoni pasta 
  • ½ garlic clove, diced 
  • 1 tbsp Extra Virgin Olive Oil 
  • 1 tin crushed tomatoes 
  • 150g pork sausage mince – TIP: a bit fattier than usual 
  • 10 cherry tomatoes 
  • 6 Ligurian olives, halved 
  • 200g roasted or marinated capsicum 
  • 1 fresh chilli, finely chopped 
  • ½ cup white wine 
  • Chilli flakes, to taste 
  • Salt and pepper, to taste 
  • Basil, to serve 
  • Shaved parmesan, to serve 


  1. Season pork sausage mince with salt, pepper and chilli, to taste. In a large saucepan, heat the olive oil over high heat. Add the sausage and fry until brown. 
  2. Add the cherry tomatoes, Ligurian olives, roasted capsicum, fresh chilli and garlic,  and cook for 5 minutes or until browned. Add white wine, allowing alcohol to cook off.  
  3. Add crushed tomatoes and bring to boil slowly and stirring frequently. Reduce to a very low heat and continue cooking for 5 minutes until sauce thickens.
  4. In a large pot of boiling, salted water, cook Gemelli handmade rigatoni pasta until al  dente.  
  5. Add half a ladle of water from the cooked pasta to the sauce. Drain pasta and toss with the sauce over low heat. Remove from heat and add parmesan and basil
  6. Serve and share with friends and enjoy with a glass of chianti.

Looking to experiment with more cooking during lockdown? Here's how to make a buttermilk fried chicken sando from Sydney’s Sandoitchi.

Image credit: Hayley Williamson

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