Best Sellers - Pasta Dinner for 4
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Not eligible for shipping to CanadaNow THIS is what a pasta dinner is supposed to look like! This kit comes with bucatini (a thick spaghetti-like pasta with a hole running through the center), Linguine, rich wild boar bolognese, and spicy, prosciutto-kicked amatriciana. 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
- 1 lb. Bucatini
- 1 lb. Linguine
- 1 pt. Wild Boar Bolognese
- 1 pt. Amatriciana
- Choose to add more!
The Chef Recommends
- 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
- 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
- Bucatini – Flour, Semolina, Salt, Water
- Linguine – Flour, Semolina, Salt, Water
- 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, Proscuitto, Wild Boar, Pork, Veal, Whey, White Wine, Veal Stock, Bay Leaf, Chicken Livers, Tomato
- 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
- Bona Furtuna Extra Virgin Olive Oil – 100% Organic, Extra Virgin, Unrefined, Cold Extraction Olive Oil
Pasta Kits From Boston’s “Top Chef” Star
Pasta Kits From Boston’s “Top Chef” Star
Chef Karen Akunowicz is one of Boston’s leading culinary lights. Not only was she a fan favorite on Bravo’s “Top Chef” and “Top Chef All-Stars,” she also won the 2018 James Beard Award for Best Chef: Northeast for her work helming the kitchen at the city’s renowned Myers + Chang. But she didn’t stop there: in 2019 she opened her first solo venture, a 75-seat neighborhood enoteca named Fox & The Knife, and not only was it dubbed an “instant classic” by Food & Wine, it was also a finalist for “Best New Restaurant” at the 2020 James Beard Awards.
Akunowicz has been touted as “Boston’s Queen of Pasta,” and Fox & The Knife is a love letter to her time spent working in Italy’s Emilia-Romagnia region. Her pastas and sauces are homemade from scratch, and they’ll transport you directly to the trattorias of Rome!
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