Pasta CLUB

Summer pasta, done right. This month's Pasta Club is a pantry-builder's dream — two exceptional dried pastas, a risotto-grade rice, and three sauces that range from bright and herby to rich and savory. Cook one tonight, save the rest for the week.

This 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

Last Month

Monte’s Rotolini
Twisted pasta that holds thicker sauces

Di Bruno Bros. Gemelli
Spiral‑shaped pasta for sauce capture

Di Bruno Bros. Ziti
Sturdy tubes for hearty dishes

Tomato Basil Sauce
Bright red sauce with herbs

Fra Diavolo Sauce
Spicy tomato sauce with garlic

Grana Padano
Nutty finishing cheese


Di Bruno Bros. Roasted Peppers
Sweet, smoky depth

How it eats
Bright, flexible, weeknight‑friendly.

Cooking notes

Use thicker sauces with rotolini and gemelli

Add cheese at the end

Peppers work as mix‑in or side

Simple prep favored

Rotolini Dried Pasta
Rotolini is a pasta shape that brings elegance and versatility to the table. With its delicate spirals and firm texture, it’s designed to hold sauces beautifully, making every bite a perfect balance of flavor and structure.

Di Bruno Bros. Bucatini
A subtle wheatiness that complements, rather than competes with, bolder sauces. Its hollow core acts as a textural counterpoint, creating a delightful contrast between smooth sauce and the pasta's satisfying bite.

Di Bruno Bros. Rigatoni
A favorite in Italy, particularly beloved in southern Italy and Sicily in traditional dishes. Its ridged edges hold sauce and grated cheese perfectly!

Crispino Tomato and Mushroom Pasta Sauce
The mushrooms and tomatoes combine to create a rich, flavorful sauce that transforms this dish into a satisfying and delicious meal. Simple ingredients such as Italian tomatoes and mushrooms, extra-virgin olive oil, fresh basil, and no added sugars or tomato concentrate.

Di Bruno Bros. Arrabbiata Pasta Sauce
Our own Arrabbiata sauce is a deliciously spicy marinara sauce with a generous kick. Made with imported Italian tomatoes, red chilis, and plenty of love, following an old-world recipe.


Moliterno al Tartufo
Milk isn’t the only thing cheese preserves. The black truffle has a limited season, but surrounded by the salts and oils of Moliterno, black truffles are yours year round. The makers push a half pound of ground truffles into every cheese!



Di Bruno Bros. Roasted Peppers
Calling all sandwiches and antipasti, these peppers are the key to making your hoagie truly perfect. Roasted red peppers packed with garlic and parsley will add a punch of flavor to anything that they touch.


Di Bruno Bros. Black Olive Tapenade
Our very own Black Olive Tapenade acts as the perfect base for a rich sauce, or as a condiment to spread over crusty bread or grilled seafood. Our simple yet satisfying creation is made from black olives, olive oil, white wine, and a dash of salt