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Vodka Sauce

August 17th, 2009

When creating this recipe we wanted a sauce that had character and contained vodka not just in name. This sauce satisfied our desire and conveys the taste of vodka without the alcohol. The vodka contrasts with and enhances the tomato flavor. The cream mellows out its spicy nature resulting from the combination of both red and black pepper along with garlic. My wife loves this sauce with Roasted Pork and Sage ravioli.

Pasta: Any long pasta or meaty filled pasta.

Wine: Spicy white or red.

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Puttanesca Sauce

August 17th, 2009

This is the traditional “working girl’s” sauce, not the “everything left in your fridge” sauce it has become in America. It’s made up of just what the Italian working girls could carry with them that did not require refrigeration: tomato, garlic, red pepper, nicoise olive, caper, anchovy and white wine. This sauce is kind of like Woody Allen – those that love it, love it. Those that don’t, don’t – there is no middle ground. It’s quite a sophisticated taste for the younger set.

Pasta: Any long pasta or bold flavored filled pasta.

Wine: Spicy red or deep honey-colored big fruit Sauvignon Blanc.

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Picatta Sauce

August 17th, 2009

This sauce traditionally accompanies sautéed chicken by the same name. We found select customers love the lemon, shallot, caper, butter, white wine sauce with their pasta. It has limitless possibilities.

Pasta: Any short pasta.

Wine: Fruity white.

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Pesto Sauce

August 17th, 2009

Every time we make this sauce, customers are drawn into the store by the fragrance of fresh basil, garlic, olive oil, and cheese that is indicative of summer. The sauce is rounded out with a little lemon and black pepper.

Pasta: Any long pasta or bold filled pasta.

Wine: Medium bodied red or white.

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Matriccina Sauce

August 17th, 2009

Our signature, best selling red sauce! This is considered by many to be the best sauce we make, and after tasting it, some customers have never tried any other sauce.  Its unique flavor is derived by not skimping on the quantity of high quality prosciutto that is sautéed with garlic and spices and brightened with white wine and tomato.

Pasta: Radiatori, rotini, shell, linguini, any meat or cheese ravioli.

Wine: Complex red or white.

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Garden Sauce

August 17th, 2009

This sauce lives up to its name! It’s chock full of tomato, celery, zucchini, bell pepper, cauliflower, carrot, onion, and nine spices. Some moms claim that if they pair this sauce with our Sweet Pea and Zucchini ravioli their kids get a whole week of vegetables in one meal!

Pasta: Rotini or fettuccini.

Wine: Light crisp white.

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Creamy Mushroom

August 17th, 2009

This silky textured sauce will take mushroom lovers to the moon! Its secret is an abundant combination of porcini, chanterelle, shitake, portabella, and button mushrooms sautéed in butter, then combined with cream and a little pepper to spice it up. We’re so sorry but flavor like this cannot be tampered with. It’s worth the treat!

Pasta: Any long pasta or mild ravioli. To take you to Jupiter, pair with Mushroom Medley ravioli.

Wine: Earthy red or oaky white.

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Carbonara Sauce

August 17th, 2009

This sauce melds shallot, pancetta, black pepper, egg, a little cream, and olive oil into a rich, flavorful treat.

Pasta: Any long pasta.

Wine: Bold red or spicy white.

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Bolognese Sauce

August 17th, 2009

This is a thick, hearty sauce that blends beef and pork with a medley of vegetables. Its depth and richness is enhanced by slow-cooking the onion, garlic, carrot, mushroom, and celery with eight spices and white wine.

Pasta: Any long pasta or classic meat or cheese ravioli.

Wine: Full bodied red.

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Baby Clam Sauce

August 17th, 2009

All clam sauce is best served the Italian way, with fresh clams in the shell, but this sauce is a quality second! Baby clams are combined with reduced clam broth, white wine, garlic, butter, and a little pepper to enhance the flavor. Add fresh parsley at home, and you would never know that you’re not sitting by the sea!

Pasta: Linguini.

Wine: Light bodied crisp white.

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Arrabiata Sauce

August 17th, 2009

For the heat lovers in the crowd! For this angry sauce we enhance our traditional marinara, adding a secret blend of red pepper and garlic that will blow a little steam out your ears!

Pasta: Any short pasta or filled pasta.

Wine: Light bodied red.

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Alfredo Sauce

August 17th, 2009

This is a luxurious sauce that is a delicious favorite. To make this sauce even better, we substitute chicken stock for half the cream and add high quality Parmigiano Reggiano– reducing the fat without losing texture or flavor. Cheese lovers may want to add even more, but that’s a personal taste.  We think the sauce is quite nice as is.

Pasta: Fettuccini!

Wine: Mellow white.