Pasta CLUB

A lighter pantry-builder for summer — three dried pasta shapes you haven't seen from us before, two sauces that go in very different directions, and a proper grating cheese to finish.

This 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

Last Month

Rotolini Dried Pasta — 16-Ounce Bag
A rolled, ruffled pasta shape that catches sauce in every fold. Best with chunky, textured sauces — the Sweet Pepper Tomato is its natural match.

3 Buchi Dried Pasta — 16-Ounce Bag
Three-hole rigatoni with serious sauce-holding capacity. Built for the Pesto alla Genovese — the tubes trap every drop.

Carnaroli Rice IGP — 35.3-Ounce Box
The risotto rice. Carnaroli holds its structure better than Arborio and produces a creamier finish. This is the rice serious cooks reach for.

Sweet Pepper Tomato Sauce — 24-Ounce Jar
Bright, sweet, and deeply savory. A summer sauce — light enough for the season but with enough body to coat pasta properly. Pair with the Rotolini.

Pesto alla Genovese DOP — 6.3-Ounce Jar
The real thing, with DOP certification. Basil-forward, rich with Parmigiano and pine nuts. Toss with the 3 Buchi straight from the jar — no heat needed.


Piave Extra Aged Red — 8-Ounce Wedge
Not just a cheese course — grate it over pasta as a finishing touch. Piave's caramel sweetness and firm texture make it a superior grating cheese.


Pepper Patè (Hot)
The pantry wildcard. Stir a spoonful into the Sweet Pepper Tomato Sauce for heat, or spread on bread alongside the pasta for an antipasto moment.


How it eats
Pantry-driven and weeknight-ready. Each component is designed to work together or independently — mix and match across multiple meals.

Two Ways to Cook This Box
uesday Night Pasta Cook the 3 Buchi al dente, drain, and toss immediately with the Pesto alla Genovese straight from the jar. Finish with a generous grating of Piave. Dinner in 12 minutes.

Weekend Risotto Toast the Carnaroli in butter, add white wine, then ladle in warm stock gradually. Finish with a spoonful of Pesto alla Genovese stirred in off the heat, and grate Piave over the top. A 30-minute project worth every stir.

Notes

  • Cook pasta in heavily salted water — it makes a real difference
  • Pesto doesn't need heat — add it off the flame to preserve the color
  • Stir Pepper Patè (Hot) into the tomato sauce a little at a time — it builds
  • Carnaroli keeps indefinitely — save it for a special occasion