White Wine Sauce with Parsley Tarragon Bread Crumbs

Posted by Kirsten Mack on

This is a wonderfully, flavorful light sauce that pairs well with our Spinach, Garlic & Rosemary Messinessi. The bread crumbs add a nice crunchy topping and can be served as an accompaniment to any of our pastas. The sauce can easily be made vegetarian or vegan by removing the half and half and substituting the chicken stock and butter for vegetable stock (or "Not Chick'n" stock) and Earth Balance.

Ingredients for the White Wine Sauce

  • 3 T olive oil
  • 1 large shallot, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 teaspoon red chili pepper flakes
  • 1 Cup dry white wine
  • 1 bay leaf
  • 2 Cups chicken or vegetable stock
  • 1/2 Cup half and half (optional)
  • 2 T butter or Earth Balance
  • 1/2 T lemon juice
  • freshly ground black pepper and sea salt to taste

Heat olive oil in a large sauté pan over medium heat. Add shallots and cook for 3 minutes. Add garlic and red chili pepper flakes and cook for another 2 minutes. Stir in wine, add bay leaf and lower heat to simmer. Pour in stock and let simmer for 5 minutes. Add half and half, butter (or Earth Balance) and continue to simmer for 2-3 minutes. Finally, remove the bay leaf, add lemon juice and freshly ground pepper and sea salt to taste.

Ingredients for Parsley Tarragon Breadcrumbs

  • 6 slices of bread (almost any type of bread can be used, just make sure it is sliced thin)
  • 2 T olive oil
  • 1 T dried tarragon
  • 1 T dried parsley
  • Pinch of freshly ground pepper and sea salt

Preheat oven to 350 degrees. Brush both sides of the bread slices very lightly with olive oil. Place in the oven and toast each side until lightly golden brown. Place bread in a food processor with the parsley, tarragon and freshly ground pepper and sea salt. Pulse until small crumbs are formed and combined with the herbs.

Cook pasta according to package directions and spoon sauce over the warm pasta. Top with bread crumbs and serve.

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Mac n Cheese with Goat Cheese and Sweet Onion Marmalade

Posted by Kirsten Mack on

This mac n cheese works really well with any of our traditional organic pasta shapes. The sweet onion marmalade is the perfect compliment to the creamy, richness of the goat cheese and can be made in advance.

Ingredients for the Sweet Onion Marmalade

  • 2 large yellow onions, thinly sliced
  • 2 T olive oil
  • 1 T butter
  • 1/4 C brown sugar
  • 1 T balsamic vinegar
  • salt and freshly ground pepper to taste

Melt butter and olive oil in a large skillet over medium heat. Add onions and cook until they caramelize, about 15 minutes, stirring frequently. Stir in brown sugar and balsamic vinegar, reduce heat to medium-low and cook for another 5 minutes. Cool the mixture and add salt and freshly ground pepper to taste. Pour the cooled onions into a food processor and pulse until the mixture becomes a thick sauce. Store in an air tight container in the refrigerator for up to two weeks.

Ingredients for Mac N Cheese

  • 3 T butter
  • 2 T all purpose flour
  • 2 Cups whole milk
  • 2 T fresh rosemary, chopped
  • 1 Cup fresh goat cheese, crumbled
  • 1 Cup mild white cheddar cheese, shredded
  • salt and freshly ground pepper to taste
  • 12oz freshly cooked organic pasta

Melt 3 tablespoons of butter in a large, heavy saucepan over medium heat. Add the flour and stir until well blended. Cook for 2 minutes, until the mixture becomes bubbly. Gradually stir in the milk and continue to cook and stir until the mixture thickens. Add the rosemary, salt and freshly ground pepper to taste and stir in the cheddar and goat cheeses until they melt. Gently stir in the freshly cooked pasta. Top individual servings with 2 tablespoons of sweet onion marmalade.

Mac n Cheese with Goat Cheese and Sweet Onion Marmalade - Cavallo Nero Pasta

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Spicy Olive Relish

Posted by Kirsten Mack on

This is a wonderful condiment for any of our traditional organic pastas. We like to use kalamata and Castelvetrano olives, but you may substitute your own favorites.


  • 1/4 Cup extra virgin olive oil
  • 1/2 tsp nutmeg
  • 1/2 tsp freshly ground black pepper
  • 1 clove garlic, minced
  • 1/3 Cup kalamata olives, pitted and chopped
  • 1/3 Cup Castelvetrano olives, pitted and chopped
  • 1 tsp capers
  •  1/2 tsp fresh basil
  • 1/2 tsp fresh thyme
  • 1/2 tsp fresh oregano
  • 1 tsp flat leaf parsley
  • 1 tsp sun dried tomato
  • parmesan cheese (or vegan parmesan cheese)

Combine all ingredients in a food processor, except olive oil and parmesan cheese, and pulse once to combine. Drizzle olive oil in through the top of the processor while pulsing to incorporate the oil. Serve a few tablespoons of relish over each serving of freshly cooked pasta and garnish with freshly grated parmesan cheese. This relish also makes a wonderful spread and dip for fresh vegetables.



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Rainbow Swiss Chard Pesto with Lemon

Posted by Kirsten Mack on

This pesto is so fresh and bright. Blanching the chard prior to making the pesto keeps the leaves colorful. Its a wonderful sauce to pair with our organic Radiatore Grande.

Makes 1 1/4 cups of pesto


  • 1 bunch rainbow Swiss chard, stems removed, blanched (approx. 6 Cups)
  • 1/3 Cup pine nuts
  • 1/4 Cup Parmesan cheese (or Vegan Parmesan cheese)
  • 1/4 Cup extra virgin olive oil
  • 2 medium cloves of garlic, peeled
  • 1 1/2 teaspoons lemon zest + more for garnishing
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper

Prepare a pot of boiling water and a bowl of ice water. Place the chard leaves in the boiling water for two minutes. Remove leaves and immediately plunge in the ice water. Drain chard leaves and place in a food processor along with all other ingredients except the olive oil. Pulse once to combine. Drizzle the olive oil through the top of the processor while pulsing to incorporate the oil. The different colors of the rainbow chard are beautiful, and this pesto looks best when it is not pulverized smooth. Serve over freshly cooked pasta and garnish with the remaining lemon zest.

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Bourbon Smoked Paprika & Traditional Trotolle

Posted by Kirsten Mack on

We just finished a great new flavor for fall - Bourbon Smoked Paprika and Traditional Trotolle. We both agree. This is our new favorite flavor. It smelled amazing as it was being extruded from the machine. And, the colors are beautiful. As with all of our pastas, we take great care in selecting the finest herbs, spices and ingredients. When you prepare this pasta, we recommend a minimalist approach so that you can enjoy the flavor combinations to their fullest. Our suggestions are some warm olive oil and garlic or a little butter and freshly grated Parmigiano-Reggiano.

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