Pasta Dinner for 4 - Choose Your Own
Take your pick from a selection of housemade pastas (bucatini, mafaldini, and creste de gallo) and homemade 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
This package serves 4 people and includes everything you need to make 4 pasta dinners
- 2 Pastas, your choice (each 1 lb.)
- 2 Sauces, your choice (each 1 pt.)
The Chef Recommends
- Tomato Basil + Rigatoni – 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 + Bucatini – 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 + Linguine – 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.
Add-ons include
- Harissa Marinated Olives (8 oz.)
- Parmigiano-Reggiano (8 oz.)
- Taleggio Stuffed Focaccia Bread, 8″ × 6″
- Bona Furtuna Extra Virgin Olive Oil (16.9 oz.)
- “Talk Pasta To Me” T-Shirt
- “Crave” Cookbook by Chef Karen Akunowicz