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ITALIAN FOOD

Creamy and Spicy Penne

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Creamy and Spicy Penne

Creamy and Spicy Penne

Serves 4-6


Summer_Sauces_CRUSHED_TOMATO.jpg

Made with Spicy Calabrian Sauce


INGREDIENTS

1 jar Spicy Calabrian Sauce

2 cups finely chopped cauliflower florets (about 1 small head cauliflower)

2 tablespoons high heat oil

10-ounces whole grain pasta

1 (12-ounce) jar roasted red bell peppers, strained

1 cup blanched almonds

1/2 teaspoon salt & pepper

1 tablespoon dried oregano

Making Thyme for Health

PREPARATION

Preheat the oven to 400°F then line a baking sheet with parchment paper. Place the cauliflower florets on the baking sheet and drizzle with high heat oil. Toss to evenly coat then arrange so that each floret is separated with space in between. Bake in the oven for about 20 minutes, until light golden brown. Remove from oven, sprinkle with salt and set aside to cool.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta as directed, just until al dente. (*If using gluten-free pasta, only cook what you plan to eat immediately. It does not hold up well when leftover.) Strain the pasta and reserve 1/2 cup of the pasta water to add to the creamy sauce.

Prepare the creamy sauce by combining the Spicy Calabrian Sauce, roasted red bell peppers, blanched almonds, salt, pepper and oregano in a high speed blender or food processor. Blend on high until smooth. Add the reserved pasta water and blend to combine. Add the cooked pasta back to the pot then pour in the sauce to coat. If you’re only cooking half of the pasta, save half of the sauce for later. Add roasted cauliflower to pasta, serve warm and enjoy!


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Spicy Yellow Tuna Pasta Sauce

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Spicy Yellow Tuna Pasta Sauce

the combination of tuna and our ugly tomato sauce works beautifully together. adding Calabrian chilies to the mix creates a spicy and sweet explosion of flavors that make this pasta dish extra special.

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Strawberry Risotto

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Strawberry Risotto

Strawberry Risotto

Serves 4-6


Summer_Sauces_CRUSHED_TOMATO.jpg

Made with Strawberry Marinara


INGREDIENTS

1 jar Strawberry Marinara

4 cups (low sodium) veggie stock

1 onion, finely chopped

6 tablespoons unsalted butter

2 cups arborio rice

1 1/2 cups dry white wine

1 cup heavy cream, optional

3-4 fresh strawberries, for garnish

salt and freshly ground black pepper

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PREPARATION

Pour the stock into a pan and bring to a boil, then reduce the heat and simmer.

Meanwhile, melt half the butter in another pan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes, or until it is softened. Add the rice and cook, stirring, until all the grains are coasted with melted butter.

Add the wine and cook for 5 minutes, or until the alcohol has evaporated. Add a ladleful of the hot stock to the rice and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take about 20 minutes.

10 minutes before the end of cooking time, add the Strawberry Marinara to the risotto and mix. When it is almost ready, gently stir in the cream and season with salt and pepper. Serve garnished with fresh sliced strawberries.


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Swordfish Pasta

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Swordfish Pasta

This week's recipe features swordfish (the steak of the sea) paired with our Spicy Calabrian Sauce. As many of you already know, the Spicy Calabrian is one of my personal favs since

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Cheesy Tomato Gnocchi

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Cheesy Tomato Gnocchi

Gnocchi is a great addition to soups and stews and even meaty casseroles, or anywhere you might use potatoes. They’re even great sautéed with fresh herbs like sage and thyme then sprinkled with Parmigiano Reggiano just before serving. 

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Bucatini alla Reggina: Calabrian Style

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Bucatini alla Reggina: Calabrian Style

It’s not the Queen we’re talking about here. It’s a double ‘g’ and ‘reggina’ actually refers to Reggio Calabria, that section of the Calabrian peninsula that looks straight across the narrow strip of sea known as the Strait of Messina to Sicily.

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Panzanella Salad

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Panzanella Salad

The best time of year is now! So many UGLY tomatoes are causing us to make so many delicious salads, still! As a small company who hustles weekly at Union Square Greenmarket and does in-store demonstrations, we always have quite a bit of bread on hand.

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