Kickball Cuisine ~ Spaghettian Wright, Wright, Wright marinara

Introduction: Ian Wright is a patron of the African-Caribbean Leukaemia Trust. My impression from a number of documentaries and interviews about and with him, is that Ian Wright is passionate about the beautiful game, his family and the wellbeing of the human race in general.  I find his honesty cool, deep and refreshing.

He has scored 9 goals for England while gaining 33 caps.  And what a nice cap that is…

There is not a lot to pasta but what there is, is important.  The pasta must be cooked immediately before serving.  It should be cooked in a voluminous (BIG) saucepan with a lid and there should be lots of water to stop the pasta reabsorbing starch it has released while cooking.

Preparation time: 1mins

Cooking time: 8 mins(ish)

Home kit: a large saucepan, a large colander,

Away kit: some warmed plates, knives and forks

Serves: Some


  • 90g per person dried pasta


  • 100g per person fresh pasta
  • Lots and lots of water, a litre per person
  • 1 tsp. salt per person
  • Chris Kamarinara sauce


First half

Stick the necessary amount of water into the pan and boil it.  Add the salt and then quickly put in your pasta of choice.

Put the lid back on and bring the water up to the boil quickly then take it off and put it aside.  Lower the heat to a simmer.

Second half

Simmer the pasta of your choice for about 8 mins if it is dried spaghetti. 

I choose this as our most likely choice here in the UK.  There are tables for differing pasta’s in proper pasta cooking books, this is a good average.

Turn off the pasta, run in a little cold water to stop the cooking.  Drain in the large colander keeping a little of the water back in the pan, you’ll know what’s right.  Return the drained pasta to the saucepan and pop the lid back on to keep the warmth in. 

Full time results

Chuck the Chris Kamarinara sauce into the pasta pan, stir it up to coat the pasta with the sauce and serve in the warmed plates.

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