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Cooking Instructions for 2/19

Casoncelli with Sage Cream
  1. In a stockpot, bring water to a boil, season with 1.5 Tbsp Salt/L of water
  2. In a separate pan large enough to contain the pasta and sauce, add the Sage Cream and 2-3 tablespoons of water.  Stir and bring to a gentle simmer.  
  3. Drop Casoncelli in water, allow to cook for 3-3.5 minutes.  Once they hit the water, give them a gentle stir with a wooden spoon or spatula.  There should be enough room for them to spread out and boil properly.
  4. Keep the sauce on a simmer.
  5. Add a few splashes of pasta water to sauce.  Strain the Casoncelli and discard the remaining water.  Add pasta to pan with sauce.
  6. Allow to simmer for 1 to 2 minutes over medium high heat, gently tipping the pan away from and toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid allowing the pasta to sit in one spot where it may get stuck to the pan.  Using tongs or a wooden spoon/rubber spatula is best here.
  7. Once the pasta appears glazed and well coated, plate and serve
Further enhancements:
  • Parmesan, Pecorino, or any cheese you enjoy.  
  • Fresh Squeeze of Lemon Juice, Black Pepper
  • If you'd like this more garlicky, toast a few slivers of garlic in oil before Step 2.
  • If you'd like this spicier, toast a few pinches of chile flake or any hot pepper condiment in oil before step 2.
  • This would go really well with leafy greens, roasted cauliflower florets, broccolini, or any toasted bread crumbs for added crunch.  
Ingredient Listing:
Pasta: 00 Pasta Flour, Semolina, Egg, Salt, Water
Filling: Pork Shoulder, Pork Belly, Bread Crumb, Ricotta, Pecorino, Garlic, Black Pepper, Salt, Calabrian Chile Puree, Egg, Mortadella
Sauce: Cream, Sage, Butter, Lemon, Water, Salt
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Canestri alla Vodka
  1. Bring water to a boil, season with 1.5 Tbsp Salt/L of water
  2. In a separate pan large enough to contain the pasta and sauce, add the Vodka Sauce with 2-3 tablespoons of water.  Warm the sauce and melt over low heat.
  3. Drop Canestri in boiling water.  Allow to cook for 2.5-3 minutes.   
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  5. Transfer to pan with the Vodka Sauce 
  6. Allow to simmer together for 1- 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan.  
  7. Once the pasta appears glazed and well coated, serve and enjoy.
Further enhancements:
  • Parmesan, Pecorino or any grated cheese you like.  
  • A smoky cheese (i.e. Scamorza) would be lovely, too.
  • I wouldn't mess with Vodka Sauce, leave it be!
Ingredient Listing:
Pasta: Semolina, Egg, Salt, Water
Sauce: Butter, Water, Vidalia Onion, Calabrian Chile Puree, Vodka, San Marzano Tomato, Mascarpone, Cream, Salt, Lambrusco Vinegar

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