Spaghetti rizzi

A large bowful of spaghetti with rizzi makes you feel like you are eating the sea. Perfect for summer meals, Michael Diacono makes this simple pasta dish full of his favourite things.

Spaghetti rizzi


  • 500g spaghetti
  • Handful cherry tomatoes, halved
  • Olive oil
  • ½ chilli, finely chopped
  • 2 cloves garlic
  • Salt and pepper
  • 400ml fish stock
  • Handful parsley, finely chopped
  • Handful basil, coats let chopped
  • 4 tbsp rizzi (sea urchins)


  1. Boil the pasta in salted water until al dente.
  2. Heat some olive oil in a pan and add the cherry tomatoes and the chilli and allow the tomatoes to soften slightly.
  3. Add the garlic and season with salt and pepper.
  4. Add the fish stock, add the parsley and basil and allow to simmer for a few mins.
  5. Add the pasta, straight from the boiling water, into the pan with the sauce and allow to cook for the final two minutes.
  6. Remove from the heat and add the rizzi and serve immediately.

This recipe first appeared on Gourmet Today TV, aired on TVM on 1 July, 2017.

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