PASTA SAUCE

NATURAL AND HAND CRE

PASTA

ODKA PASTA SAU CRE STA MATO SAUCE

ROASTED GARLIC

ROASTED FETTUCCINE GARLIC

PASTA BOMBOLINI

BOMBOLINI

NATURAL 100% NATURAL CRE Pepper Ingredients, Garlic: Salt, Black ATO AND HANDMADE

SAUCE

Chocolate Torte

Crab Risotto

Lobster Pot Pie

Sea Scallop on the Half Shell

Pesto (Frozen)

Meat (Frozen)

Marinara (Frozen)

Puttanesca (Frozen)

Tomato Basil

Penne

Cavatelli

Vino Rosso

Fusilli

Cockscomb

Funghetto

Peel and finely dice the onion. Peel and mince the garlic. Peel and finely grate the carrot (if using).

Prep aromatics

In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat until shimmering but not smoking (about 1–2 minutes). Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add the grated carrot and cook for 2–3 minutes more to soften and release sweetness. Add the minced garlic and cook, stirring, for 30–60 seconds until fragrant (do not let garlic brown).

If using red wine, increase heat to medium-high and pour in the wine. Stir and let it reduce by about half (2–3 minutes) to concentrate flavor and burn off alcohol.

Stir in the tomato paste and cook for 1–2 minutes, stirring constantly, to caramelize slightly and deepen the flavor.

Add the crushed tomatoes and the stock (or water). Stir to combine, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

Add the dried oregano, dried basil, bay leaf, crushed red pepper flakes, sugar (if using), salt, and black pepper. Stir to incorporate.

Reduce heat so the sauce maintains a gentle simmer. Partially cover the pot with a lid tilted to allow steam to escape. Let simmer, stirring occasionally, for 25–40 minutes, until the sauce thickens and flavors meld. Taste every 10–15 minutes and adjust salt/sugar as needed.

If you prefer a very smooth sauce, remove the bay leaf and use an immersion blender to purée the sauce to your desired consistency, or transfer in batches to a blender (careful with hot liquid) and return to the pot.

If using cooked ground meat, add it to the sauce in the last 10 minutes of simmering to heat through and marry flavors.

Turn off the heat. Stir in the butter until melted for a rounded mouthfeel. Tear the fresh basil leaves and stir them in just before serving.

Adjust seasoning once more with salt and pepper. Remove and discard the bay leaf.

Serve hot tossed with cooked pasta, topped with grated Parmesan if desired.

extra-virgin olive oil

yellow onion

garlic cloves

carrot (optional, for sweetness and acidity balance)

canned crushed tomatoes

tomato paste

chicken or vegetable stock (or water)

dried oregano

dried basil

bay leaf

crushed red pepper flakes

granulated sugar (optional, to taste)

salt

freshly ground black pepper

fresh basil leaves (optional, for finish)

unsalted butter (optional, to finish and round flavor)

red wine

ground beef or Italian sausage (browned and drained)

grated Parmesan cheese (for serving)

Sanitize all utensils, bowls, spatulas and storage jar(s) with hot soapy water, rinse and then wipe with 70% isopropyl alcohol. Have a double boiler or two pots ready and a small kitchen scale or measuring spoons.

In a heatproof bowl, combine shea butter, coconut oil, beeswax pellets, emulsifying wax, sweet almond oil, and cetyl alcohol (if using). Place the bowl over a simmering pot of water (double boiler) and gently heat until everything is fully melted and homogeneous, stirring occasionally. Remove from heat once clear and fluid.

Combine oils, waxes, and butter

In a separate heatproof container, combine distilled water and aloe vera gel. Warm gently in the double boiler or microwave until roughly the same temperature as the oil phase (about 60-70°C / 140-160°F).

Warm water and aloe

Slowly pour the warmed water phase into the melted oil phase while using an immersion blender, stick blender, or high-speed hand blender. Blend for 1–2 minutes until the mixture thickens and becomes creamy. Continue to blend intermittently while the mixture cools to room temperature to maintain an even texture.

Blend phases

Once the cream has cooled to about 40°C (104°F) or below, add the glycerin, Vitamin E oil, essential oils (start with 10 drops total and adjust to preference), optional calendula tincture or hydrosol, and the broad-spectrum preservative. Mix thoroughly with the spatula or brief pulses with the immersion blender to incorporate evenly.

Cool to safe-add temperature

Check the texture and fragrance. If the cream is too thick, whisk in up to 1 tsp additional distilled water (warmed) while blending; if too thin, remelt a small amount of emulsifying wax dissolved in a little oil and incorporate. Transfer the finished hand cream into sterilized jars or tubes. Label with date and ingredients. Let it rest for 24 hours to reach final set.

Use a small amount and rub into hands as needed. Store in a cool, dry place away from direct sunlight. With preservative, product should keep for about 3–6 months; without preservative (not recommended for water-containing creams) keep refrigerated and use quickly within 2–4 weeks.

Shea butter (unrefined)

Coconut oil (fractionated or refined)

Sweet almond oil (or jojoba oil)

Beeswax pellets

Vitamin E oil (as antioxidant)

Distilled water

Aloe vera gel (pure)

Emulsifying wax (e.g., Polawax or emulsifying wax NF)

Cetyl alcohol (optional, for thicker, stable cream)

Glycerin (humectant)

Essential oil(s) (lavender, chamomile, or your choice)

Optional: Calendula tincture or hydrosol (skin-soothing)

Broad-spectrum preservative (e.g., Optiphen, Germaben, or Geogard ECT)

Bring 4 liters (about 16 cups) of water to a rolling boil in a large pot. Add 1 tablespoon of coarse salt to the boiling water.

Add 12 oz dried spaghetti to the boiling water and cook according to package instructions minus 1 minute for al dente (typically 8–10 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the pasta cooking water in a heatproof measuring cup. Drain the pasta and set aside.

While the pasta cooks, heat a large skillet or sauté pan over medium heat. Add 3 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter.

When the butter has melted and the oil shimmers, add 4 thinly sliced garlic cloves and 1 finely chopped shallot. Sauté for 1–2 minutes until fragrant and the shallot is translucent; do not let the garlic brown.

Stir in 14 oz canned crushed tomatoes and 1 tablespoon tomato paste to the skillet. Mix until the paste is fully incorporated.

Add 1 teaspoon dried oregano, 1 teaspoon red pepper flakes (adjust to taste), and 1 teaspoon granulated sugar if the tomatoes taste too acidic. Stir and bring the sauce to a gentle simmer over medium-low heat.

Simmer the sauce for 6–8 minutes, stirring occasionally, until it thickens slightly and flavors meld.

Stir in half of the chopped fresh basil (about 1/2 cup), reserving the rest for garnish. Season the sauce with 1 teaspoon salt and freshly ground black pepper to taste (about 1 teaspoon).

Add the drained pasta directly to the skillet with the simmering sauce. Toss to combine over medium heat.

If the sauce seems too thick or dry, add up to 1 cup reserved pasta cooking water, a little at a time, tossing until the sauce coats the pasta in a glossy emulsion.

Stir in 1 cup grated Parmesan cheese and toss until melted and evenly distributed. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.

Remove from heat and toss in the remaining chopped fresh basil.

Serve immediately, topped with extra grated Parmesan and a drizzle of extra-virgin olive oil if desired.

dried spaghetti (or pasta of choice)

water

coarse salt for pasta water

unsalted butter

garlic cloves, thinly sliced

shallot, finely chopped

red pepper flakes

fresh basil, chopped

granulated sugar (optional, to balance acidity)

reserved pasta cooking water

parmesan cheese, grated

Bring 5 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz dried pasta and cook according to package instructions until al dente (usually 8–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Boil water and cook pasta

In a large sauté pan over medium heat, warm 2 tablespoons extra-virgin olive oil and 1 tablespoon butter until the butter melts and foams. Add 1 cup finely diced yellow onion and a pinch of salt. Sauté, stirring occasionally, until translucent and soft, about 6–8 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Sweat aromatics

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize briefly, which deepens flavor. Add the entire 28 oz can of crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, and 1 teaspoon granulated sugar. Stir to combine, bring to a gentle simmer, and reduce heat to low. Simmer, uncovered, stirring occasionally, for 12–15 minutes to concentrate the sauce and mellow acidity.

Build tomato base

Reduce heat to low. Slowly stir in 1 cup heavy cream, then add 3 tablespoons grated Parmesan. Simmer gently for 3–4 minutes until sauce is silky and slightly thickened. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting salt/pepper as needed. Stir in 10 torn basil leaves.

Finish with cream and cheese

Add the drained pasta to the sauce pan. Toss to coat, adding up to 1/2 to 1 cup reserved pasta cooking water as needed to loosen the sauce and achieve a creamy, clingy texture. Cook together over low heat for 1–2 minutes so the pasta absorbs some sauce.

Combine pasta and sauce

If desired, stir in 1 tablespoon butter for a glossy finish. Plate the pasta and garnish with 2 tablespoons extra grated Parmesan and fresh basil leaves. Serve immediately.

Finish and serve

dried pasta (penne or spaghetti)

kosher salt (for pasta water)

yellow onion, finely diced

garlic, minced

crushed tomatoes (canned), preferably San Marzano

granulated sugar

heavy cream

parmesan cheese, finely grated

fresh basil leaves, torn

butter (optional, for glossy finish)

extra parmesan for serving

fresh basil leaves for garnish

Preheat the oven to 400°F (200°C). Using a sharp knife, trim the top 1/4–1/2 inch off each garlic bulb to expose the tops of the individual cloves, leaving the root end intact so the cloves stay together.

Preheat and prepare bulbs

Place each trimmed garlic bulb on a square of aluminum foil (large enough to wrap). Drizzle about 1 teaspoon (or about 1 tbs per bulb) of extra-virgin olive oil over the exposed cloves, making sure the oil seeps between some cloves. Sprinkle each bulb with a light pinch of coarse sea salt and a small grind of black pepper.

Season bulbs

Gather the foil around each bulb and crimp to make a loose sealed packet. Place packets on a rimmed baking sheet. Roast in the preheated oven for 35–45 minutes, checking at 35 minutes: roasted garlic is done when the cloves are soft, golden at the tips, and easily squeezed from their skins. Larger bulbs may need up to 50 minutes; smaller bulbs may be done around 30–35 minutes.

Wrap and roast

Remove the baking sheet from the oven and let the garlic packets cool for 10–15 minutes until cool enough to handle. Unwrap a packet and, using your fingers or a small fork, squeeze or scoop the softened garlic cloves from their papery skins into a small bowl.

Cool and extract

For a compound garlic butter, mash the roasted garlic cloves with a fork into the softened butter. Stir in finely chopped parsley and lemon zest. Season to taste with a pinch of salt and pepper. Transfer to plastic wrap, form into a log, chill until firm, and slice as needed.

Make garlic butter (optional)

To store roasted garlic: place the squeezed cloves in a clean jar and cover with olive oil (about 120 ml for the quantity here). Seal and refrigerate for up to 2 weeks. Use the flavored oil for dressings or cooking; discard if oil becomes cloudy or off-smelling.

Olive oil confit / storage

Serve roasted garlic spread on toasted bread or crostini, mixed into mashed potatoes, stirred into pasta or risotto, or whisked into vinaigrette. For immediate use, mash roasted cloves with a little olive oil to a paste and season with salt and pepper to taste. Garnish with chopped parsley and a little lemon zest if using.

Serving suggestions

whole garlic bulbs (medium to large)

coarse sea salt

fresh parsley, finely chopped

lemon zest

butter (softened)

olive oil (for storing)

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until just shy of al dente (about 9–10 minutes for most dried fettuccine). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Cook pasta

In a medium saucepan over low heat, combine the heavy cream and chicken or vegetable stock. Warm gently until small bubbles form at the edges, then reduce heat to very low to keep warm while you prepare garlic; do not boil.

Warm cream and stock

In a large sauté pan or shallow casserole (that can go in the oven or under a broiler), melt the butter with 1 tablespoon olive oil over medium heat. Add the chopped shallot and sauté 2–3 minutes until translucent and fragrant, but not browned.

Preheat oven to 400°F (200°C). Slice the top 1/4 off each garlic bulb to expose the cloves. Place bulbs on a piece of foil, drizzle with 1 tablespoon olive oil and sprinkle a pinch of salt. Wrap each bulb or tent them with foil and roast on a rimmed baking sheet for 35–40 minutes, until cloves are golden and very soft. Let cool slightly.

Roast the garlic

When cool enough to handle, squeeze the roasted cloves out of the skins into a small bowl and mash with the back of a spoon into a smooth paste (about 6–8 tablespoons of mashed garlic).

Extract roasted garlic

Add the mashed roasted garlic to the sauté pan with the shallot and cook together 1 minute to bloom aromas. Stir in crushed red pepper flakes, thyme leaves stripped from stems, salt and pepper. Cook 30–45 seconds until fragrant.

Pour the warm cream-stock mixture into the sauté pan with the garlic-shallot mixture. Bring to a gentle simmer over medium-low heat. Add the drained fettuccine to the pan and toss to coat. If the sauce feels tight, add reserved pasta water a few tablespoons at a time until the sauce reaches a silky consistency (you may not need the full cup). Stir in grated parmesan until melted and cohesive, 1–2 minutes.

Zest the lemon directly over the pasta, then squeeze in 1 tablespoon of lemon juice. Stir in chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed.

Add lemon and herbs

While pasta is finishing, heat 1 tablespoon olive oil in a small skillet over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden and crisp, about 3–4 minutes. Transfer to a bowl and toss with a pinch of salt and the remaining tablespoon of lemon zest (reserve the lemon juice already added).

Prepare toasted breadcrumbs

Preheat broiler to high (or keep oven at 425°F if you prefer). Transfer the sauced fettuccine to an oven-safe shallow baking dish, sprinkle evenly with toasted breadcrumbs and the optional 1/4 cup grated pecorino/parmesan. Place under the broiler 1–2 minutes until top is golden and bubbling—watch closely to avoid burning. Alternatively, place in the 425°F oven 5–7 minutes to warm through and brown the top.

Optional roast finish (for a roasted top)

Remove from oven/broiler. Drizzle remaining 1 tablespoon olive oil over the finished pasta if desired and give a final grind of black pepper. Serve immediately, garnished with extra parsley and additional grated cheese at the table.

fettuccine (dried)

parmesan cheese, freshly grated

low-sodium chicken or vegetable stock

whole garlic bulbs

fresh thyme sprigs

fresh flat-leaf parsley, chopped

kosher salt

lemon (zest and 1 tbsp juice)

breadcrumbs (panko or stale bread, toasted)

olive oil for roasting/toasting

grated pecorino or extra parmesan (optional, for serving)

On a clean work surface, combine all-purpose flour and semolina in a mound. Make a well in the center and add the eggs, egg yolk, olive oil, water and salt. Using a fork, gently beat the eggs and start incorporating flour from the inner walls of the well until a shaggy dough forms. When it’s no longer liquid, use your hands to bring the dough together.

Make the dough

Knead the dough for 8–10 minutes until smooth and elastic. If the dough feels too stiff, add up to 1 tablespoon water; if too sticky, dust with a little flour. Shape into a ball, wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Knead

In a bowl, combine ricotta, grated Parmesan, chopped basil, chopped parsley, lemon zest, salt and black pepper. Add one egg and mix until homogenous. Taste and adjust seasoning. The filling should be creamy but thick enough to pipe or spoon—if too loose, chill for 15–20 minutes.

Prepare filling

Unwrap dough and divide into 4 portions. Keep unused portions covered. Using a pasta machine or rolling pin, roll each piece to about 1.5–2 mm thickness (pasta machine setting 5–6). Cut into 3-inch (7–8 cm) rounds using a cookie cutter or cup. Stack rounds in covered towel to prevent drying.

Roll and cut pasta

Place one round on your work surface, brush edge lightly with water or a beaten egg white. Put about 1 teaspoon (heaping) of ricotta filling in the center. Top with a second round and press edges firmly to seal, pushing out excess air. For decorative edge, crimp with fork tines or roll edges with fingers. Continue until all rounds are used. You should make roughly 24–28 small filled pasta 'bombolini' depending on size.

Fill

Place formed bombolini on a lightly floured tray, cover loosely and chill in refrigerator 15–20 minutes to help seams set and reduce tearing during cooking.

Chill before cooking

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Reduce heat slightly so water remains at a lively simmer.

Bring water to a boil

Gently add bombolini in batches (do not overcrowd). Cook 3–4 minutes or until they float and the dough feels tender but not falling apart. Fresh filled pasta cooks quickly—watch carefully. Remove with a slotted spoon to a warm shallow pan containing the tomato-butter sauce (see below) or to a large bowl if holding briefly.

Cook bombolini

While pasta rests/chills, heat 1 tablespoon olive oil in a sauté pan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, sugar, dried oregano, salt and pepper. Stir, bring to a gentle simmer and cook 6–8 minutes to blend flavors and thicken slightly. Off heat, swirl in 2 tablespoons butter until sauce is glossy and emulsified. Keep warm.

Make pan sauce

Add cooked bombolini to the pan with the tomato-butter sauce in batches and gently toss or spoon sauce over them for 30–60 seconds to coat and heat through. Avoid vigorous stirring to prevent tearing. If sauce is too thick, add a tablespoon or two of reserved pasta cooking water to loosen.

Finish pasta in sauce

If you prefer a lightly glazed finish before serving (for oven-finish or pan-sear variant), beat 1 egg with 1 tablespoon water and brush on bombolini before a quick 2–3 minute sear in a hot nonstick pan with 1 tablespoon butter until golden. This step is optional for the boiled-and-sauced version.

Pasta Sauce

Natural And Hand Cre

Pasta

Odka Pasta Sau Cre Sta Mato Sauce

Roasted Garlic

Roasted Fettuccine Garlic

Pasta Bombolini

Bombolini

Sauce

Chocolate Torte

Crab Risotto

Lobster Pot Pie

Sea Scallop On The Half Shell

Pesto (frozen)

Meat (frozen)

Marinara (frozen)

Puttanesca (frozen)