Pasta – Volpi Foods

Spaghetti with Coppa and Kale

Rachel Jurina — Wed, 10 Feb 2021 18:46:49 +0000

The thing about Nonna is that she wastes nothing. The original food waste experts, Nonnas could be found for centuries using up the leftover bits and pieces of vegetables and turning nearly every heel of stale bread into delectable breadcrumbs, soups or confections, so much so that many traditional dishes are actually a valiant and genius effort to clean out the pantry. Spaghetti with Coppa and kale takes on that spirit. Made with kale, it could easily be constructed with thinly sliced zucchini or the remains of half a cabbage or another cruciferous vegetable like broccoli. The addition of Coppa at the very end is ours: a salty touch, with just the right amount of savory to add richness to the dish. So raid the crisper, find the odd ends that Nonna would save and make magic in the kitchen as she would.

Linguine With Clams And Chorizo

Rachel Jurina — Fri, 06 Dec 2019 17:38:44 +0000

Linguine with clams is the sort of dish that Nonna would serve on the good plates, appearing at Christmas or other festive celebrations throughout the year. When it’s served on an ordinary day, the world becomes magical. The addition of chorizo plays with the Spanish pairing of chorizo and shellfish, a happy, centuries-long combination. We think it makes the party all the more glorious.

Vodka Rigatoni

Rachel Jurina — Tue, 03 Dec 2019 22:21:20 +0000

The history behind Vodka Rigatoni (or Rigatoni Alla Vodka, as it is also called) is somewhat unsettled. Some say it’s Italian, others say it’s decidedly Italian-American, but whatever the true history may be, one thing is certain: it is the kind of craveable comfort food that everyone adores. Our version is all that and more. The rich, velvety sauce coating al dente noodles makes you feel like Nonna’s favorite again.

Linguine With Walnut Sauce

Rachel Jurina — Mon, 02 Dec 2019 20:57:03 +0000

Linguine with walnut sauce, also called “Linguine in Salsa di Noci” or “Linguine alle Noci” in Italy, has Ligurian origins, though it can be found throughout the peninsula. Comforting and hearty, especially with our bresaola tossed in at the end, it makes for a filling meal with a glass of crisp white wine. Put in a simple no-frills, stemless glass just like Nonna would and dream of the Ligurian coast.

Spaghetti all’Amatriciana

Rachel Jurina — Mon, 02 Dec 2019 15:32:57 +0000

An eternal classic from the Eternal City. Spaghetti all’Amatriciana originally hails from the town Amatrice, a town that suffered greatly in the earthquake of 2016. Spaghetti all’Amatriciana is made throughout the central Italian region of Lazio and is considered a staple in Rome, where it’s made with bucatini. Traditionally made with Guanciale, it is a comforting, rustic dish with a superb balance of flavors: there’s the tangy and sweet tomatoes, rich guanciale, and spicy crushed red pepper flakes which perfectly coat the al dente pasta. Eternally yours from your Nonna.

Spicy Cavatappi with Tuna and Capers

Rachel Jurina — Wed, 20 Nov 2019 17:07:35 +0000

One of the great mysteries of Italian Nonnas worldwide is that they are prepared to feed you something delicious, even if you’ve dropped in unannounced. You pull up your chair, nibble on a snack, and in what feels like an instant, a hot, spicy, steaming dish of pasta is pushed in front of you and all is right with the world. This is one of those kinds of dishes. Quick to make and based on pantry staples, it’s excellent for a weeknight or a last minute dinner party. And it’s so simple, you’ll have plenty of time to call your nonna to plan your next visit.

Rigatoni with Mushrooms and Pancetta

Rachel Jurina — Thu, 14 Nov 2019 17:39:01 +0000

You’ll crave rigatoni with mushrooms and Pancetta on either side of winter, when the crisp cool air pulls you into fall or when the thaw hits and spring starts to warm everything up. This is a recipe that can bend with the seasons, depending on the vegetables you use. It can be made with fall mushrooms and frozen peas, as we do here, or brightened up in spring with asparagus, fresh peas, and a hint of lemon zest. It’s the kind of warming comfort food that Nonna would make, and you can bet she’d send the leftovers home with you.

Summer Caprese Pasta with Salami

Rachel Jurina — Wed, 18 Sep 2019 19:30:10 +0000

When the weather becomes oppressively hot and the world seems to move in slow motion, cooking can seem like an impossible task. This simplest of pastas (like our summer caprese pasta with salami), made from the best of summer’s bounty with tomatoes, basil and mint, takes so little effort – the only cooking is boiling water! The heat of the pasta itself takes the edgy bite off of the raw garlic so that only its nutty, allium-filled glory remains. Coupled with sea salt, fresh mozzarella and Volpi salame, you have a gratifying, barely-earned lunch. Share it with Nonna on the back patio in vinyl chairs and take in the stillness of summer.

Pumpkin Ravioli with Sage Brown Butter

Hashtag Labs — Sun, 18 Nov 2018 18:05:25 +0000

When you want to celebrate fall without that nasty pumpkin pie spice everyone likes to throw around this time of year, we suggest you try this recipe. The combination of sage and brown butter is classic (we could eat it with a spoon), but we also slipped Mortadella into the ravioli filling. Yes, we know, pretty brilliant. Our pumpkin ravioli with sage brown butter would even put a smile on Charlie Brown’s face.

Pasta e Fagioli

Hashtag Labs — Wed, 24 Oct 2018 13:20:36 +0000

Pasta e Fagioli is a well-loved bean stew from the northeast region of Italy, where Venetians adore the speckled pink and white cranberry bean, “pasta fazool” is a classic. And as is the case with many hearty dishes, this soup was born from necessity, of stretching the lira and the larder to feed hungry mouths just one more day. That’s amore.