Spinach Mafaldini Pasta Dinner for 4

$89
+ Free Shipping

Mafaldini is a flat, wide, ribbon-shaped pasta. Take your pick from a selection of housemade sauces — tomato basil; spicy, prosciutto-kicked amatriciana; and rich, traditional wild boar bolognese — and round out your meal by adding on harissa-marinated olives, Parmigiano-Reggiano, or Taleggio-stuffed focaccia!

Karen Akunowicz is one of Boston’s top chefs, in more ways than one: not only was she a fan favorite on Bravo’s “Top Chef” and “Top Chef All-Stars,” she also received the 2018 James Beard Award for Best Chef: Northeast for her work at Myers + Chang. In 2019 she opened a 75-seat enoteca called Fox & The Knife, which was named an “instant classic” by Food & Wine and was a finalist for “Best New Restaurant” at the 2020 James Beard Awards.

Kosher salt not included

More Details

This package serves 4 people and includes:

  • 2 lbs. Spinach Mafaldini Pasta
  • 2 Sauces, your choice (each 1 pt.)
  • Pasta arrives in two 1 lb. packages

Sauce Options Include:

  • Tomato Basil – While this sauce sounds simple it has a depth and richness that I love. This is a workhorse sauce for me, and I use it for chicken parmigiana, eggplant parmigiana and of course to sauce all of my favorite pastas. The sauce has a small amount of spice and a lot of basil, and a little caramelized butter so it is extra creamy.
  • Amatriciana – One of the most famous roman sauces, started with melted onions and garlic and lots of prosciutto, this tomato based sauce is spicy and smokey. Its a staff and customer favorite and the perfect pair for our bucatini.
  • Wild Boar Bolognese – I spent a year living and working in Modena, Italy in the Emilia-Romagna region. I was a hop, skip and a jump (ok, really just a hop) from Bologna, the birthplace of bolognese. Sundays were my day off and I often spent them staging at different restaurants in the region, or traveling to Florence to sit on things and eat gelato. I staged at a restaurant in Bologna, where I learned how to make their bolognese, and this is the foundation of my dish here. My recipe is adapted to living in Boston and not Italy, and like many of my recipes, sneaks in an ingredient or two from my travels or proclivities.
  • Choose to add more!

Add-ons include:

  • Harissa Marinated Olives (8 oz.)
  • Parmigiano-Reggiano (8 oz.)
  • Taleggio Stuffed Focaccia Bread, 8″ × 4″(each 9.5 oz.)

Ingredients

Spinach Mafaldini – Flour, Semolina, Spinach, Olive Oil, Salt, Water.
Tomato Basil – Olive Oil, Garlic, Kosher Salt, Crushed Red Pepper Flakes, Black Pepper, San Marzano Tomatoes, Butter, Thai Basil
Amatriciana – Olive Oil, Garlic, Onions, Sweet Pimenton, Prosciutto, Kosher Salt, Black Pepper, Crushed Red Pepper Flakes, San Marzano Tomatoes, Oregano
Wild Boar Bolognese – Olive Oil, Garlic, Kosher Salt, Crushed Red Pepper Flakes, Black Pepper, Thyme, Rosemary, Carrots, Onion, Celery, Prosciutto, Wild Boar, Pork, Veal, Whey, White Wine, Veal Stock, Bay Leaf, Chicken Livers
Harissa Marinated Olives – Mixed olives, Brine, Harissa, Orange Zest, Lemon Zest, Thyme
Taleggio Stuffed Foccacia Bread – Bread Flour, All-purpose Flour, Yeast, Salt, Sugar, Water, Olive oil, Rosemary, Taleggio, Mozzarella

Instructions / Storage

  • This package ships with ice packs, may thaw in transit
  • Pasta must be cooked prior to consumption
  • Upon arrival, remove pasta from packaging and place immediately in the fridge
  • Pasta and sauce can be kept on the countertop for up to 2 hours, in the fridge up to 5 days, or frozen up to 2 weeks.
  • Pasta sauce may be heated from frozen

To Serve

  • Bring a gallon of water to boil with a ¼ cup of kosher salt
  • Pour sauce into a large frying pan or heavy bottom sauce pot and heat on medium until happy bubbles form on top
  • Add pasta to boiling water and cook for 2 minutes
  • Drain pasta into a colander, reserving some of the water, or lift out pasta with a slotted spoon
  • Put pasta into the sauce and add ¼ cup pasta water and a teaspoon of unsalted butter and toss until pasta is perfectly coated
  • Garnish with Parmigiano Reggiano, if desired.
  • Enjoy. Stay Foxy

If cooking from frozen

  • The sauce should be thawed on countertop for 1-2 hours prior to cooking so it can easily be poured from container.
  • The pastas should be thawed on countertop for 1-2 hours prior to being cooked.

Taleggio Stuffed Foccacia Bread -

  • Pre-heat the oven to 400 degrees
  • Take the top off of of the focaccia and place both halves on a cookie sheet tray.
  • Bake for 6-8 minutes, or until cheese is bubbly and gooey.
  • Place top back on, and slice into 2-4 wedges.
  • Garnish with olive oil and sea salt if desired
Download Storage and Prep Instructions

Shipping Details

  • Fox & the Knife ships Monday-Friday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

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REVIEWS

The food from Fox & the Knife was over the top delicious. I did not realize until after I had ordered it that this was the restaurant I chose to spend my 60th birthday celebration in Boston!!!......Rese Gremmels
Rese G. - Ben Wheeler, TX
03/19/21
The food was great, and it was delivered on time and in good shape. It made for a wonderful Valentines dinner at home. The communication from Goldbelly regarding shipment and order status was good.
Charles C. - Macon, GA
02/22/21
I ordered this as a birthday gift for my daughter-in-law, she said it was amazing! I looked at the website and found so many things I would enjoy myself and found more great gift ideas for other family and friends. I will definitely be ordering again.
Kaley M. - Clearwater, FL
02/19/21
Everything was amazing! The pasta was so fresh and delicious. The wild boar was terrific. Best of all, I am allergic to tomato and don’t eat dairy, so finding a delicious pasta sauce is next to impossible and this one finally allowed me to enjoy pasta again!!! I will be reordering this for sure!!
Stacey S. - Daniel Island, SC
02/13/21
It was a birthday gift for a friend who loved it! Perfect for Covid, when we can’t celebrate together. Her boyfriend wants to start ordering these!
Lisa S. - Atlanta, GA
02/07/21
Our Fox & the Knife Dinner was delicious. I really liked the Bucatini with Amatriciana sauce. I would buy that sauce as a standalone if they sold it!
Colleen B. - Granite Bay, CA
01/16/21
Having access to a world class restaurant dinner, while stuck at home, was a real joy! Wild Boar Ragout is one of my husband's favorite dishes and this one was as good as any we had in Italy. The pasta they paired it with (Spinach Mafaldini) was a creative, delicious and fun choice. What we ordered was outstanding, and we hope to order this again. Thankful for this opportunity!
Hinda B. - South Egremont, MA
01/14/21
Fox &the Knife pasta and sauce was awesome. Easy to finish at home and the wild boar bolognese was the best we’ve ever had.
Joan D. - Alexandria, VA
02/07/21
Delivery heard on time. Package was delivered where it was supposed to be and the food was adequately packed. The food included adequate preperation instructions and was absolutely delicious.
Alexander A. - Brewster, NY
01/01/21
Easy to order. Arrived on time and packaged great. I would order from Fox and the Knife again. It was so good. Thank you
Kevin M. - Hernando, MS
12/30/20