● Members
Italian
Baked Fettuccine in Tomato Sugo
Our Fettuccine leans on extra-virgin olive oil and patience: the kind of plate you make on a quiet evening, then finished in Tomato Sugo.
Italian
Free recipe
Nonna's Penne with Pancetta
Our Penne leans on extra-virgin olive oil and patience: kissed with char and smoke, then finished with Pancetta.
Ingredients
What you'll need
- 1 lb penne
- 3 cloves extra-virgin olive oil
- 1 tsp garlic
- 1/2 cup Parmesan
- 1 tbsp fresh basil
- 2 tsp kosher salt
- 1 medium cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Bring a large pot of well-salted water to a rolling boil for the pasta.
- While it heats, build the sauce with olive oil, garlic and the core ingredients.
- Cook the pasta just shy of done, then finish it in the sauce with a splash of pasta water.
- Toss hard to emulsify, then plate and shower with cheese and cracked pepper.
Keep cooking
More Italian
● Members
Free
Italian
Wood-Fired Polenta al Forno
A Wood-Fired Polenta, rich without ever feeling heavy, and served al Forno.
Free
Italian
Garlic Risotto with Burrata
Garlic Risotto with Burrata -- weeknight-fast but never a compromise.
● Members
Italian
Skillet Lasagna and Olives
Our Lasagna leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished and Olives.