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Getting Saucy

We’re all for keeping our sauces simple but sensational. Make the most of these essential Italian varieties, perfect for ladling over pasta or spooning on top of freshly seared fish:

Bolognese, made with browned meat, onions, garlic, touches of nutmeg, basil and cream, and simmered with tomatoes. Use with fettuccine or tagliatelle ribbon pasta, tube pastas or as a stuffing for lasagna.

Puttanesca, made with garlic, dried chili peppers, capers and anchovies. Excellent with pastas and seafood.

Arrabbiata, a fiery sauce made with chili peppers that heats up pasta, meats, poultry, seafood and pizza.

Formaggi, a cheese-based sauce for pasta that plays well with additions like cream, meats and mild herbs.

Alfredo, a rich sauce made with cream, butter, grated Parmesan cheese and pepper.

Carbonara, made with cream, beaten eggs, Parmesan cheese, small pieces of bacon and vegetables. Use over spaghetti and linguine.

Vodka sauce, made with tomatoes, cream, olive oil, garlic, onions and seasonings. Goes well with penne pasta, ravioli and bruschetta appetizers.

Marsala, a rich sauce made with Marsala wine, used to enhance pasta, poultry, pork, veal, fish and game.