Instant Italian Classics
How about a homemade Italian classic for dinner? Sounds great, but that’s easier said than done when you’re short on time. Don’t worry — we’ve got you covered and topped with authentic pasta, small-batch sauce, and simple ways to elevate every dish.
Prima, a quick primer on why our BF pasta & sauce collection is unlike any other.
Our pastas hail from Molise, Italy where artisans extrude pure durum wheat and mountain spring water through bronze dies. Then, they’re carefully dried at low temperatures to preserve their unrivaled flavor and texture. The end result? Pure, porous pasta that absorbs sauce like no other. From classic Spaghetti to hand-twisted Fusilli, we offer eight unforgettable varieties to wow everyone at your table.
Now that you’ve got the perfect pasta, all you need is an exceptional sauce to match. Consider it done! Bristol Farms Vodka Sauce, Tomato Basil, Marinara, and Arrabiata make your meal deliciously easy. Every small batch is crafted with ripe plum tomatoes, extra virgin olive oil, and fresh aromatics for true homestyle taste, sans kitchen cleanup.
It doesn’t get any better than our bronze cut Italian pasta with slow-cooked sauce — unless you add your own special twist! Take your dinner to the next level in mere minutes with these tasty tips.
Photo from Coco and Ash
Penne alla Vodka with Pancetta
This creamy classic is simply magical with crispy, smoky pancetta. It’s also just plain simple with Bristol Farms Vodka Sauce as the base.
This recipe from Coco and Ash starts from scratch — all you have to do is sauté diced pancetta (¼ cup per serving) with olive oil for 2-3 minutes in a large skillet. Once it starts to brown, pour in the Vodka Sauce, simmer on medium heat for two minutes, ladle it over our (cooked) Penne Rigate, and enjoy!
Shrimp Arrabbiata over Linguine
Call it fra diavolo if you’d like. Whatever you do, make sure it’s on your menu this week. Gimme Some Oven makes their sauce with vine-ripened tomatoes and a healthy dash of crushed red chili flakes. So do we, so let’s skip straight to the protein!
Serving a table of four? Pick up our Arrabbiata plus a pound of our wild-caught jumbo shrimp. From there, all you have to do is sauté the shrimp with olive oil in a large skillet until it’s pink and cooked through. Mix in the sauce for about one minute and voilà — it’s all set for al dente Linguine.
Baked Rigatoni with Burrata
Even better than the baked pastas of your childhood, thanks to our decadently creamy burrata. Plus, our Rigatoni is wider than ziti, so you’ll catch extra goodness with every bite.
Don’t have an hour-and-a-half for something like Jessica Gavin’s recipe? No worries! Our variation keeps it meatless and super simple.
1 jar Bristol Farms Marinara (24 oz.)
1 box Bristol Farms Bronze Die Rigatoni (16 oz.)
1 Bristol Farms Burrata (16 oz.)
1 package Bristol Farms Organic Shredded Mozzarella (8 oz.)
1 cup fresh ricotta
1/4 cup freshly grated Parmigiano-Reggiano (optional)
1. Preheat the oven to 450°.
2. Boil a large pot of salted water. Cook Bristol Farms Rigatoni until al dente. Drain and return to the pot.
3. Add Bristol Farms Marinara and mix until coated.
4. Spoon in ricotta and stir gently for large, evenly dispersed pockets of cheese.
5. Place half of the Rigatoni into a baking dish. Top with half of the mozzarella and Parmigiano-Reggiano. Repeat for top layer.
6. Bake on the top rack for 15 minutes, or until browned and bubbling. Allow to rest for 10 minutes.
7. Serve and enjoy!
Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.