Entries by Mary Beth Stern

Linguine Al Frutti di Mare

If you love seafood and you love pasta, then this dish is for you!  Find the freshest shellfish available at the local market and you’ll prepare a delicious pasta entree, frutti di mare, (translation:”fruit of the sea”).  This is definitely an impressive dish for a special occasion!  If you are not a fan of cod, […]

Bucatini all’Amatriciana

Bucatini, the thick spaghetti-like pasta with a hole running through it is the perfect pasta for Bucatini all’Amatriciana, the simple, flavorful tomato sauce which legend has it is from the town of Amatrice in Italy.    The noodles (which by the way, the word bucatini comes from the Italian word buco,  meaning “hole”) soak up the […]

Rigatoni with Broccoli Florets and Sausage Recipe

Rigatoni with Broccoli Florets and Sausage is one of chef’s favorite pasta dishes and he has graciously shared his recipe so you can prepare it at home for family and friends.  Our fresh rigatoni is available at the Uptown Farmer’s Market on Saturdays or you may call to place an order for pick-up at our […]

Pasta Fra Diavolo with Lobster

Pasta Fra Diavolo has enough “fire” to ignite the passion for Valentine’s Day!  Chef shares his recipe for Pasta Fra Diavolo.  Serve with our cured tomato, red beet, and chili tagliatelle or pasta of your choice. ½ gallon purified water ½ tablespoon sea salt 2 each 6 ounce lobster tails 2 ounces olive oil 2 […]

Italian Sunday Gravy

Sunday Gravy Every Italian American household has a version Sunday Gravy sauce and everyone will tell you theirs is the best. We all guard the recipe with our lives so don’t expect to see one here, but what I will give you is the story of one of the most treasured family traditions and a […]

Roasted Beet Pasta with Chèvre Cream, Garlic & Chive

Roasted Beet Pasta With Chevre Cream, Garlic & Chive is a beautifully colored Fall pasta dish and it is equally delicious!  We particularly like the chèvre cream, garlic,  and chive sauce to enhance the flavor of the ever so subtle beet flavor of the pasta.  Our fresh Pasta Rea pasta cooks in only 3-4 minutes so […]

Pasta Puttanesca with Shrimp

Pasta Puttanesca  is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers and garlic making it a very cost-effective dish.  Chef Tony has created a “twist” on the Italian favorite with this delicious version which includes smoked shrimp, capers, and Kalamata olives.  This Pasta […]


  A pomodoro sauce is the perfect light tomato sauce for a side pasta dish to accompany a protein such as steak, chicken, fish (particularly “meatier” fish such as swordfish), or pork.  Prepared in just 15 minutes, and with ingredients you most likely have in your kitchen pantry and refrigerator, pomodoro sauce is a wonderful […]