Pasta CLUB


Back to basics — two dried pasta shapes, two very different tomato-based sauces, and a sharp cheddar that's a little unexpected on an Italian pantry board, but works.

This Month

Farfalle — Dried Pasta

Bowtie pasta, great at holding both sauces in this box.

Spaghetti — Dried Pasta

The reliable one — works with either sauce or simply with olive oil.

3 Buchi Dried Pasta

A three-hole rigatoni-style tube, built for a sauce with texture.

Tomato Basil Pasta Sauce — 24-Ounce Jar

Straightforward, herby, a good base sauce.

Original Tomato Sauce — 24-Ounce Jar

Simple and classic — the one to compare the Tomato Basil against.

Sharp Cheddar — 8-Ounce Wedge

Not the cheese you'd expect in an Italian pasta box, but grated over a simple tomato sauce, it adds a sharpness Parmigiano doesn't.

Parmesan & Pecorino Crostini

The pantry extra — good for mopping up sauce.

How it eats

A "compare and contrast" box — cook the same pasta shape twice with each sauce and see which you prefer.

Two Ways to Cook This Box

Weeknight Basic: 3 Buchi tossed with the Original Tomato Sauce, finished with grated Sharp Cheddar.

Herby Version: Farfalle with the Tomato Basil Sauce, same cheddar finish, crostini on the side.

Notes

  • Salt your pasta water well
  • Sharp Cheddar melts differently than Parmigiano — grate it fresh rather than pre-shredding
  • Both sauces freeze well if you don't use the full jar

Last Month

Orecchiette — 16-Ounce Bag
Little "ear" shapes that cup sauce and small ingredients alike. Excellent with the Vodka Cream.

Rigatoni — 12-Ounce Bag
Wide ridged tubes, built for a sauce that needs somewhere to cling. Best with the Spicy Tomato.

Spaghetti — 16-Ounce Bag
The reliable one. Works with either sauce, or on its own with olive oil and the Pecorino.

Spicy Tomato Sauce — 24-Ounce Jar
Straightforward heat, not overwhelming. Good base for a quick weeknight sauce.

Vodka Cream Tomato Sauce — 24-Ounce Jar
Rich and slightly sweet. Add a splash of pasta water to loosen it before tossing.



Pecorino Romano — 7-Ounce Piece
Sharper and saltier than Parmigiano — a little goes a long way. Grate right before serving.


Olive Oil Grissini Breadsticks — 8.8-Ounce Bag
The pantry extra — good for mopping up whatever sauce is left in the bowl.


How it eats
Weeknight-ready. Nothing here requires more than a pot of boiling water and 15 minutes.


Two Ways to Cook This Box
Weeknight Red: Rigatoni, tossed with the Spicy Tomato Sauce, finished with grated Pecorino. Done in 15 minutes.

Creamy Comfort: Orecchiette with the Vodka Cream Sauce, a generous grate of Pecorino on top, breadsticks on the side.


Notes

  • Salt your pasta water generously — it's the easiest way to improve the dish
  • Both sauces freeze well if you're not using the full jar at once
  • Save some pasta water before draining — it helps bind the sauce