Cozy Sunday Supper Recipes

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In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: A hearty rigatoni pasta tossed with our Nonna Pat’s luscious tomato sauce, Italian chicken sausage, capers and olives, plus sun-dried tomato-kissed Pomodoro bread accompanied by a smooth Argentinian Malbec. Side dish-worthy produce including fall Sweet Dumpling and Delicata squash, bunched beets and Italian puntarelle round out this robust Italian meal.

Here are a few recipe ideas for the week:

Rigatoni Pasta with Nonna Pat’s Marinara Sauce & Capers
Simple and elegant, this lovely pasta packs luscious texture and flavor thanks to the addition of fruity capers.

Fall Vegetable Ciambotta
This traditional Italian-style stew makes for a lovely side dish to this week’s pasta.

Savory Roasted Squash, Two Ways
After roasting, this side is topped with either fresh thyme, honey and walnuts, or hazelnuts and blue cheese, for a spectacular finish.

Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of puntarelle greens.

Lemon & Butter-Braised Beet Greens
This side makes lovely use of incredibly tender, often-overlooked, beet greens.

Rigatoni Pasta with Nonna Pat’s Marinara Sauce & Capers

Simple and elegant, this lovely pasta packs luscious texture and flavor thanks to the addition of fruity capers.

Ingredients:
1 pound rigatoni pasta
1 jar Nonna Pat’s marinara sauce
1 pound chicken Italian sausage
¼ cup olives, pitted and sliced (optional)
2-3 tablespoons capers, rinsed
1 tablespoon butter
2 tablespoons freshly-chopped parsley
Freshly-grated Grana cheese, for serving

Method:
1. Cook rigatoni for 5-7 minutes in a pot of heavily salted water until al dente, just cooked through with a bit of bite left. Drain, reserving 1 cup of the pasta water, and set aside.

2. Meanwhile, cook chicken Italian sausage in a large skillet over medium-high until no longer pink, breaking into bite-sized pieces with a spoon. Add in cooked pasta, marinara sauce, capers and olives (if using), along with butter, tossing to combine. Add a little of the reserved pasta cooking water if pasta mixture is dry. To serve, sprinkle with fresh parsley and grated Grana cheese.

Sunday Supper Recipes

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Following in the tradition of our own Nonna Pat’s family suppers, this week’s menu stars a heartening pasta fit for an evening spent gathered round the table: Pop open a luscious, big-bodied Pinot Noir before lingering over imported paccheri noodles topped with handcrafted tomato sauce and basil-nettle pesto, plus whole-grain bread, fresh ricotta and a sweet-tart rhubarb crumble with buttery almond topping. A wide selection of spring produce, including baby butter lettuce, radish and fennel, help accent this colorful meal.

Here are a few recipe ideas for the week:

Ricotta-Stuffed Paccheri with Marinara & Basil-Nettle Pesto
This wonderful baked pasta boasts beautiful color courtesy of a swirl of pesto.

Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.

Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.

Rhubarb Crumble
Topped with our signature almond crumble topping, this sweet-tart dessert makes the most of fresh spring rhubarb.

Cherry-Rhubarb Polenta Cake
Our spin on the cheery Italian-style torta di polenta cake featured in this month’s Edible Seattle magazine.

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