Sauces

Sauces

POMODORO

Vegan | Gluten Free
What is Italy without the tomato? The tomato was first brought to Europe in the sixteenth century from voyages of discovery to Mexico and Peru. The tomato was first known as ” pomme d’amour or ‘love apple’ because...well you can guess. Chef Fabio’s Pomodoro (tomato) sauce is a puree of juicy Italian plum tomatoes seasoned with herbs, garlic, onions and olive oil for a flavorful balance.


PREP TIME
10 MINS
COOK TIME
5 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Stove
  • Scissors (to cut open package)
  • Medium size saucepan
  • Serving bowl

HEAT & EAT STEPS

  1. Chef Fabio’s Pomodoro Sauce
    1. Defrost Chef Fabio’s Pomodoro sauce.
    2. Place Pomodoro sauce package contents in a medium saucepan.
    3. Add ¼ cup cooked pasta water, stir and bring the mixture to a soft boil at low/medium heat, 2-3 minutes.
    4. Stir in & combine Chef Fabio’s cooked, drained pasta into sauce for 2 minutes, low heat and serve.
  2. Chef Fabio’s Pastas
    1. Fettuccine
    2. Linguine
    3. Pici
    4. Pappardelle

 

WHAT'S IN CHEF FABIO'S POMODORO
Yellow onions, garlic, Italian San Marzano tomatoes, basil, olive oil, salt and black pepper.


CHEF FABIO RECOMMENDS

  • Our Pomodoro sauce is vegetarian and is made to pair with your favorite Chef Fabio fresh pastas or pastas you have at home. 
  • Flexitarians: Chef Fabio’s Pollo alla Cacciatora (braised chicken), Pollo al Mattone (brick chicken) or Polpettine di Manzo (meatballs).
  • Vegetarians: Chef Fabio’s Cavolfiori (spicy roasted cauliflower) or a bowl of Minestrone soup. 

BOLOGNESE

Gluten Free

Ragù alla Bolognese is a richly flavored ground meat sauce with deep roots in the Emilia-Romagna and Le Marche regions of Italy. Various recipes use veal, beef and pork. Chef Fabio’s Bolognese uses beef slowly simmered in a classic mirepoix (celery, carrots, onion) and chicken stock with porcini mushrooms, herbs and red wine. Flexitarians, this Bolognese is gonna’ make you come back for seconds.


PREP TIME
5 MINS
COOK TIME
10 Mins
SERVINGS
2 Servings

WHAT YOU WILL NEED

  • Stove
  • Scissors (to cut open package)
  • Medium size saucepan (sauce)
  • Medium size saucepan (pasta)
  • Serving bowl

HEAT & EAT STEPS

  1. Chef Fabio’s Bolognese Sauce
    1. Defrost Chef Fabio’s Bolognese sauce.
    2. Place Bolognese sauce package contents in a medium saucepan.
    3. Add ¼ cup cooked pasta water, stir and bring the mixture to a soft boil at low/medium heat, 2-3 minutes.
    4. Stir in & combine Chef Fabio’s cooked, drained pasta into sauce for 2 minutes, low heat and serve.
  2. Chef Fabio’s Pastas
    1. Fettuccine
    2. Linguine
    3. Pici
    4. Pappardelle

 

WHAT'S IN CHEF FABIO'S BOLOGNESE

Onions, carrots, celery, garlic, porcini mushrooms, herbs medley, red wine, tomato paste, chicken stock, parsley salt, pepper and olive oil.


CHEF FABIO RECOMMENDS

  • Our Bolognese sauce has chicken stock, it's for Flexatarians and is made to pair with your favorite Chef Fabio fresh pastas or pastas you have at home. 
  • Flexitarian Diners: Chef Fabio’s Fettuccine, Linguine or Pappardelle pastas with a side of Barbabietole (roasted beets) or Cavolini (roasted brussel sprouts).
  • Vegetarian Diners: Dear vegetarians you’ll need to pass on Bolognese. 

AMATRICIANA

Gluten Free
The queen sauce of Roman cuisine, this beauty combines smokiness, sweetness and spiciness flavors. Chef Fabio’s Amatriciana sauce layers Italian smoked bacon (Pancetta), plum tomatoes, onions, fresh garlic and herbs in a white wine reduction. Flexitarians, get ready this Amatriciana is gonna’ blow your mind.


PREP TIME
10 MINS
COOK TIME
5 Mins
SERVINGS
2 Servings

WHAT YOU WILL NEED

  • Stove
  • Scissors (to cut open package)
  • Medium size saucepan (sauce)
  • Medium size saucepan (pasta)
  • Serving bowl

HEAT & EAT STEPS

  1. Chef Fabio Amatriciana Sauce
    1. Defrost Chef Fabio’s Amatriciana sauce.
    2. Place Amatriciana sauce package contents in a medium saucepan.
    3. Add ¼ cup cooked pasta water, stir and bring the mixture to a soft boil at low/medium heat, 2-3 minutes.
    4. Stir in & combine Chef Fabio’s cooked, drained pasta into sauce for 2 minutes, low heat and serve.
  2. Chef Fabio Pastas
    1. Fettuccine
    2. Linguine
    3. Pici
    4. Pappardelle

 

WHAT'S IN CHEF FABIO'S AMATRICIANA

Onions, garlic, peeled tomatoes, pancetta (Italian smoked bacon), basil, white wine, parsley, salt, black pepper, olive oil.


CHEF FABIO RECOMMENDS

  • Our Amatriciana sauce has Italian smoked bacon, it's for Flexatarians and is made to pair with your favorite Chef Fabio fresh pastas or pastas you have at home. 
  • Flexitarian Diners: Chef Fabio’s Fettuccine or Pappardelle pastas with a side of Barbabietole (roasted beets) or Cavolini (roasted brussel sprouts).
  • Vegetarian Diners: Dear vegetarians you’ll need to pass on Amatriciana.

FUNGHI E PANNA

Vegetarian | Gluten Free

During autumn Tuscan mushrooms abound, fresh cream from farms is plentiful and all that inspired locals to experiment with that bounty to create fabulous recipes with both. Chef Fabio’s mushrooms and cream sauce begins with Porcini and Cremini mushrooms providing a rich, earthy, nutty base seasoned with onions, garlic and herbs and reduced in fresh cream. Coat your Pappardelle or Fettuccine with this beauty, it will warm your soul.


PREP TIME
10 MINS
COOK TIME
5 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Stove
  • Scissors (to cut open package)
  • Medium size saucepan
  • Ladle
  • Serving plates/bowls

HEAT & EAT STEPS

  1. Defrost Chef Fabio’s Funghi e Panna sauce.
    1. Place Funghi e Panna sauce package contents in a medium saucepan, heat 5 minutes at low/medium.
    2. Stir in & combine Chef Fabio’s cooked, drained pasta into sauce for 2 minutes, low heat and serve.
  2. Chef Fabio’s Pastas
    1. Fettuccine
    2. Linguine
    3. Pici
    4. Pappardelle

 

WHAT'S IN CHEF FABIO'S FUNGHI E PANNA

Onions, garlic, cream, Porcini and Cremini mushrooms, herbs, parsley, salt, black pepper, olive oil.


CHEF FABIO RECOMMENDS

  • Our Funghi e Panna sauce is vegetarian and is made to pair with your favorite Chef Fabio fresh pastas or pastas you have at home. We recommend Chef Fabio’s Pappardelle or Fettuccine.
  • Flexitarians: Try it with Chef Fabio’s Pollo al Mattone (brick chicken) and Zucca e Cavolo soup (kale and squash soup).
  • Vegetarians: Chef Fabio’s Cannellini Beans or Cavolini (roasted brussel sprouts) or one of your favorite Chef Fabio soups.

PESTO

Vegetarian | Gluten Free
Pesto comes from the province of Liguria in northwestern Italy and specifically from the famous port city of Genoa. Traditionally, basil, pine nuts, garlic, olive oil, pecorino cheese and seasoning were carefully ground using a pestle and mortar to create it. It’s ingredients give Pesto a rich, creamy, nutty, garlicky flavor and texture. Chef Fabio’s recipe sticks to the classic Pesto alla Genovese techniques...it's delicious. Vegetarians, this Pesto is gonna’ become a staple in your kitchens. 


PREP TIME
5 MINS
COOK TIME
10 Mins
SERVINGS
2 Servings

WHAT YOU WILL NEED

  • Stove
  • Scissors (to cut open package)
  • Medium size saucepan
  • Serving bowl

HEAT & EAT STEPS

  1. Chef Fabio’s Pesto Sauce
    1. Defrost Chef Fabio’s Pesto sauce.
    2. Place Pesto sauce package contents in a medium saucepan.
    3. Add ¼ cup cooked pasta water, stir and bring the mixture to a soft boil at low/medium heat, 2-3 minutes.
    4. Stir in & combine Chef Fabio’s cooked, drained pasta into sauce for 2 minutes, low heat and serve.
  2. Chef Fabio’s Pastas
    1. Fettuccine
    2. Linguine
    3. Pici
    4. Pappardelle

 

WHAT'S IN CHEF FABIO'S PESTO

Basil, pine nuts, garlic, olive oil, pecorino cheese, salt, black pepper.


CHEF FABIO RECOMMENDS

  • Our Pesto sauce is a vegetarian delight and made to pair with your favorite Chef Fabio fresh pastas or pastas you have at home. 
  • Flexitarian Diners: Chef Fabio’s Fettuccine, Linguine or Pici pastas with a side of Polla al Mattone (brick chicken) or Polpettine (meatballs). 
  • Vegetarian Diners: Chef Fabio’s Fettuccine, Linguine or Pici pastas with a side of Barbabietole (roasted beets) or Cavolini (roasted brussel sprouts). 

CACIO E PEPE SAUCE

Vegetarian | Gluten Free

The Cacio e Pepe recipe is one of the most ancient dishes of Italian cuisine, going back to the early Roman empire. It’s said to have been popular with Roman shepards who naturally were fond of their sheep’s milk cheese (pecorino). Chef Fabio’s magic in this dish comes from its simplicity, high quality pecorino cheese flakes, robust black pepper, long pasta and heat. We add a touch of cream to bring it together for our Chef Fabio at Home version. Vegetarians and flexitarians get ready to rumble!


PREP TIME
10 MINS
COOK TIME
5 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Stove
  • Scissors (to cut open package)
  • Medium size saucepan
  • Serving bowls

HEAT & EAT STEPS

  1. Chef Fabio’s Pomodoro Sauce
    1. Defrost Chef Fabio’s Cacio e Pepe sauce.
    2. Place Cacio e Pepe sauce package contents in a medium saucepan.
    3. Add ¼ cup cooked pasta water, stir and bring the mixture to a soft boil at low/medium heat, 2-3 minutes.
    4. Stir in & combine Chef Fabio’s cooked, drained pasta into sauce for 2 minutes, low heat and serve.
  2. Chef Fabio’s Pastas
    1. Fettuccine
    2. Linguine
    3. Pici
    4. Pappardelle

 

WHAT'S IN CHEF FABIO'S CACIO E PEPE SAUCE

Pecorino, black pepper, cream sauce.


CHEF FABIO RECOMMENDS

  • Our Cacio e Pepe sauce is vegetarian and is made to pair with your favorite Chef Fabio fresh pastas or pastas you have at home. Chef Fabio recommends a thinner, long pasta like linguine or pici. Finish the dish with fresh grated pecorino cheese and black pepper, and serve quickly.
  • Flexitarians: Chef Fabio’s Pollo alla Cacciatora (braised chicken), Pollo al Mattone (brick chicken) or Polpettine di Manzo (meatballs).
  • Vegetarians: Chef Fabio’s Cavolfiori (spicy roasted cauliflower) or a bowl of Minestrone soup.