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.

Italian Classic Recipes

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As they say, the classics never go out of style, and this week we are sharing one of our favorite tried-and-true combinations: stuffed pasta shells with housemade ricotta and our Nonna Pat’s tomato sauce. Intensely flavorful, this traditional family recipe captures the fresh summer flavor of vine-ripened tomatoes, garlic and basil; pair with garlic fougasse bread, a grating of aged Vecchio cheese and white Burgundy wine for a meal that is both incredibly seasonal and yet timeless, too.

Here are a few recipe ideas for the week:

Stuffed Pasta Shells with Tomato Sauce
Our spin on the Italian classic is freshened up by bright parsley, basil and handmade ricotta cheese.

Sautéed Spigariello Greens
These hearty, kale-like greens are cooked with garlic and chili flakes, then drizzled with honey for just a touch of sweetness.

Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

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Stuffed Pasta Shells with Tomato Sauce

Our spin on the Italian classic is freshened up by bright parsley, basil and handmade ricotta cheese.

Ingredients:
1 pound lumacone shell pasta
1 jar Nonna Pat’s tomato sauce
3 ½ cups Farm & Larder fresh ricotta cheese
½ cup grated Romano cheese
1 egg
12 basil leaves, chopped
2 tablespoons minced parsley
Farm & Larder Vecchio cheese (for grating)

Method:
1. Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

2. In a bowl, mix ricotta, Romano cheese, egg, salt and pepper, basil and parsley. Stir until combined.

3. To assemble, coat the bottom of a baking dish with ½ cup tomato sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle with grated Vecchio cheese.

4. Bake at 350° for 25 minutes, or until hot and bubbly.

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