Tag: pasta

classic marinara sauce

classic marinara sauce

Listen carefully. Those are the sounds of sparkling bubbles. We are clinking glasses and sipping something fizzy today because this new recipe deserves a celebration. We wanted to create a classic marinara sauce that is bold and memorable, so we tested and refined it until it was just right. Toss it with your favorite pasta, use it as a base for your next pizza night, and treat yourself to shakshuka the next morning with any leftover sauce. No matter how you decide to use it, this magic marinara is truly a classic. Also known as Husbands’ Marinara, we’d like to let you in on a few of our secrets.

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gnocchi with winter pesto

gnocchi with winter pesto

This post was created in partnership with Bob’s Red Mill. All opinions are our own.

Two posts ago, we wrote all in rhyme
We have another poem, if you don’t mind
The holidays are here and filled with cheer
We’ve one more recipe before the new year
Winter pesto is what we’re sharing today
When we first tried it, we exclaimed, “No way!”
Too good to be true, so tasty indeed
We hugged each other and both agreed
We must share this with the world for everyone to make
And recommend you pair it with our chocolate puddle cake

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tortellini mac and cheese with roasted garlic and rosemary

tortellini mac and cheese with roasted garlic and rosemary

Quick post today! Last month, we were invited to an intimate multi-course dinner and cooking demo hosted by Barilla and pasta expert Nancy Silverton, chef and co-owner of the world-famous Osteria Mozza in Hollywood, CA. Inspired by her main course—Baked Barilla Collezione Tortellini with White Truffles—we created an original dish using some of the tips we learned from Nancy that evening. Introducing… Tortellini Mac and Cheese with Roasted Garlic and Rosemary! Cooked to perfection and blended in a creamy, cheesy sauce made with roasted garlic, three types of cheeses, and fresh rosemary, this elegant pasta dish is also topped with toasted breadcrumbs for a delightful golden crunch. We are taking mac and cheese to a whole new level, people. Make this comforting entrée tonight and add it to this year’s holiday menu!

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zucchini rotini with pecorino and fresh herbs

zucchini rotini with pecorino and fresh herbs

This post was created in partnership with Barilla®. All opinions are our own.

Have you heard the word? There’s a new sauce on the scene—it’s lean, mean, and vibrant green. This year’s 8th annual Barilla Pasta World Championship held last week in Paris brought together 14 chefs from around the world, each representing their country and competing for the title of World Master of Pasta. One of the finalists, Australian chef Nicola Pelligana created his signature dish—Spaghetti with Zucchini and Italian Cheese Foam—that captured our attention.

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pumpkin gemelli with browned butter and sage

pumpkin gemelli with browned butter and sage

This post was created in partnership with Barilla®. All opinions are our own.

People always ask us if we plan to open a restaurant. We’ve never seriously considered it just because we love cooking at home so much and don’t have any interest in working in a commercial kitchen. That said, we’ve discussed how inspiring it would be to develop an original menu for a restaurant filled with all our favorite creations… just as long as we didn’t have to work there on a daily basis, cooking and cleaning up after all those creations. Our conversations take place whenever we invent a new dish that is so good, we think it would be perfect for the Husbands’ bill of fare—and today’s recipe definitely makes the cut. Would you please give a warm welcome to the autumnal pasta of your dreams… Pumpkin Gemelli with Browned Butter and Sage.

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