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Cooking Instructions for 2/25

Saffron Fusilli with Creamy Luganega Sauce
  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 Luganega Sauce and 2-3 tablespoons of water.  Stir and bring to a gentle simmer.  The sauce should thicken and any bits of separation should come together.
  3. Drop Fusilli in water, allow to cook for 2.5-3 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 Fusilli 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: Semolina, Egg, Salt, Water, Saffron
Sauce: Luganega Sausage (pork shoulder, pork belly, marsala, onion, saigon cinnamon, nutmeg, parmesan, salt) Cream, Onions, Tomato Paste, Tomato Puree, Marsala, White Wine, Saffron, Lambrusco Vinegar, Salt
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Cavatelli with Burro e Oro
  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 Burro e Oro with 2-3 tablespoons of water.  Warm the sauce and melt over low heat.
  3. Drop Cavatelli in boiling water.  Allow to cook for 3 minutes.   Since these are dumplings, you can cook them past 'al dente' and allow them to soften.  They may require more time depending upon when you cook them, so test one every 30 seconds after the 3 minute mark.  
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  5. Transfer to pan with the Burro e Oro 
  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:
  • Ricotta Salata, Parmesan, Pecorino or any grated cheese you like.  
  • A smoky cheese (i.e. Scamorza) would be lovely, too.
  • Fresh Basil, Chives, or any fresh herbs you love
  • Chile or Garlic toasted in oil before Step 2.
  • This is meant to be simple, let's keep it that way!
Ingredient Listing:
Pasta: Ricotta, Egg, 00 Pasta Flour, Salt
Sauce: San Marzano Tomato, Garlic, Oil, Salt, Butter

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