There really is nothing quite like a heaping bowl of pasta to warm our bellies and our hearts! This week at Anna's we're sharing some exciting new pasta arrivals that we're thrilled to serve up at our dining table this Fall.
First up, delicious organic-filled pasta made in Germany, Giovanni Organic Pasta has been made with the finest natural and organic ingredients for over 30 years. Their ingredients are not only characterized by their unmistakably Mediterranean and sun-drenched taste, but they all also come from controlled organic cultivation. Embrace the Italian zest for life. Whether with friends, family, alone or together, Giovanni Organic Pasta always fits the occasion.
Here at Anna's, we carry:
- Cheese & Spinach Ravioli
- Cappelletii
- Pumpkin Apple Cappelletti
- Vegetable Tortellini
- Ricotta Tortellini
Next up on the menu, Paese Mio Authentic Italian Pasta, the perfect noodles to pair with your signature family sauce (and if it comes from a can, no judgement!). A product of Italy, you may recognize the Paese Mio name as they also offer oils & vinegar, sauces, canned anchovies, canned tomatoes, and pestos - everything you could need to serve up a decadent Italian meal right at home.
Here at Anna's, we carry:
- Carnaroli Rice
- Cavatelli
- Fettuccine
- Fusilli
- Gnocchi
- Spaghetti
Looking for a festive new recipe to try with your pasta this season? Check out this one from Half Baked Harvest
Brown Butter Pumpkin Fettuccine Alfredo with Fried Cheese
Ingredients
- 6 tablespoons butter
- 3 cloves garlic minced or grated
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3/4 cup pumpkin puree
- 1 1/2 cup grated pecorino romano or parmesan
- 1/2 cup shredded Raclette cheese + 4 thin slices or other swiss style cheese
- 1/4 teaspoon nutmeg
- kosher salt + pepper
- 1 pound/2 cups fettuccine
- 6 leaves fresh sage
Instructions
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Bring a large pot of salted water to a boil.
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Heat a large skillet with sides over medium high heat. Add 4 tablespoons butter and allow the butter to brown, stirring often, about 3-5 minutes. Add the garlic and cook 15-30 seconds or until fragrant, then slowly pour in the milk, heavy cream, and pumpkin pure. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-10 minutes. Stir in the pecorino romano, 1 cup raclette and nutmeg. Season with salt + pepper.
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Boil the fettuccine until al dente. Drain and add directly to the pumpkin Alfredo sauce. Cook until warmed through, about 5 minutes.
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Meanwhile, heat a skillet over medium heat and add 2 tablespoons butter. Add the the raclette cheese slices and cook 2-3 minutes per side or until a crust forms and the cheese has "fried". Remove the cheese from the skillet and add the sage, fry 30 seconds. Remove the skillet from the heat.
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Divide the fettuccine among plates and top with fried cheese + sage. Drizzle with any browned butter left in the pan. Eat!
Buon appetito!
